Homemade Yakisoba with Vegetables and Meat
A beloved staple of Japanese-Brazilian cooking lands in your own kitchen: stir-fried noodles, crisp-tender vegetables and juicy strips of meat, all coated in a rich, flavourful sauce. Hearty, simple and deeply comforting, it's the perfect dish for a relaxed dinner shared with family or friends.
🛒 Ingredients
7 servings
- 1 bunch of Japanese broccoli (broccolini)
- 1 bell pepper
- 1 onion
- 500 ml ready-made yakisoba sauce
- 500 ml water
- 1 tablespoon sunflower oil (optional)
- 2 tablespoons cornstarch
- 1 beef bouillon cube
- 500 g meat of your choice, cut into thin strips
- 1 vegetable bouillon cube
- 1 package of no. 8 spaghetti
- 5 tablespoons soy sauce or Worcestershire sauce
- 1 carrot, cut into medium rounds
- Mushrooms (shiitake or button) to taste
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Directions
- 1
Cook the carrot, the bell pepper and the onion cut into medium slices, along with the broccoli, in a covered pan with half a glass of water and the dissolved vegetable bouillon cube until tender. Separately, fry the meat strips, seasoned with salt only, in a little oil until lightly browned, then mix with the vegetables and set aside.
- 2
In a pan, add the ready-made yakisoba sauce, the soy sauce, the sunflower oil, the water, the dissolved cornstarch and the beef bouillon cube. Stir over the heat until the sauce thickens.
- 3
Stir the reserved vegetables and meat into the sauce and let it simmer for a few minutes, stirring constantly so everything is well coated.
- 4
Cook the spaghetti al dente, drain it and top it with the vegetable and meat sauce. Serve piping hot.
💡 Chef's Tip
Cut all the vegetables into similar-sized pieces for even cooking. If your soy sauce is very salty, taste the sauce before adding any extra salt. For a crisper result, toss the drained noodles in a hot pan for a minute or two before coating them in sauce.
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