Spring Vegetable Yakisoba with Long Life Noodles

Spring Vegetable Yakisoba with Long Life Noodles

Stir-fry meets noodles in this classic Japanese yakisoba. We're going all veggie in tonight's version, with stir-fried snow peas, asparagus, mushrooms, carrots, and cabbage. Everything is tossed in a homemade yakisoba sauce—a sweet and savory blend of soy sauce, Thai sweet chili sauce, apricot preserves, and mirin (a sweet Japanese rice wine). When takeout-inspired favorites like this are so easy to make at home, who needs delivery?  

4

Servings

30 mins

Total cook time

Beginner

Skill level

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Total original price
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Main Ingredients

  • 10 ounces asparagus
  • 10 ounces snow peas
  • 4 ounces shiitake mushrooms
  • 2 red onions
  • 1 cup shredded green cabbage
  • 1/2 cup shredded carrots
  • 1/2 cup soy sauce
  • 1/4 cup mirin
  • 21 grams Thai sweet chili sauce
  • 2 jars apricot preserves
  • 1 pound long life noodles
  • 2 teaspoons shichimi togarashi
  • olive oil
  • kosher salt
  • black pepper

Cooking Instructions

Step 1

Preheat oven to 450°F. Bring a large pot of water to a boil over high heat. Rinse asparagus, trim and discard woody bottoms, and cut crosswise on a diagonal into 1-inch pieces. Rinse snow peas and cut on a diagonal into .5-inch pieces. Wipe mushrooms clean with a damp paper towel and thinly slice. Peel onions, halve, and thinly slice. 

Step 2

On a baking sheet, toss slaw mix, asparagus, snow peas, mushrooms, and onions with 1.5 tablespoons olive oil, .75 teaspoon salt, and pepper as desired. Transfer half of vegetables to a separate baking sheet, arrange in a single layer, and roast until lightly browned and tender, 9-11 minutes (see recipe tip).

Step 3

While vegetables roast, in a small bowl, whisk together soy sauce, mirin, Thai chili sauce, and apricot preserves to combine. Set aside until Step 5. 

Step 4

Season boiling water generously with salt. Over a clean, dry surface, use your hands to gently separate long life noodles (see recipe tip). Add noodles to boiling water and cook, stirring occasionally to prevent sticking, until al dente, 2-3 minutes. Drain and rinse under cold water for 30 seconds to stop cooking, then return to pot, off heat. 

Step 5

Once vegetables are roasted, heat pot with noodles over medium heat. Add roasted vegetables and yakisoba sauce and cook, tossing to combine, 2-3 minutes. Remove pan from heat.  

Step 6

Divide vegetable yakisoba among serving bowls, spooning over any remaining sauce from pot. Garnish with shichimi togarashi as desired (it's spicy—skip or use half for less heat), and dig in! 

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.

Recipe