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This Yakisoba with summer vegetables dish is a simple and healthy summer meal

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Posted at 1:24 PM, Aug 03, 2015
and last updated 2015-08-03 13:24:40-04

RICHMOND, Va - Martha Stafford, Founder of the Charlottesville Cooking School walked us through the steps on creating a healthy and delicious Yakisoba dish with local summer vegetables. Martha is one of the featured chefs taking part in The 4th Annual Edible Fest is Saturday, August 8th from 10am to 5pm in the Heart of Downtown Orange. For more information visit www.ediblefest.com and www.charlottesvillecookingschool.com.

Martha Stafford”s Yakisoba, “Grilled Noodles” with Local Summer Vegetables  Serves 2-4

Yaki soba is a popular fried noodle dish that is served at festivals in Japan. Soba is a type of noodle usually made of a combination of buckwheat and wheat.  Yaki means grilled or broiled. Contrary to its name Yaki Soba is not usually made with Buckwheat soba noodles but instead with egg noodles that a similar to Chinese noodles. Many people believe Yakisoba originated in China. In my version I use buckwheat soba noodles because I prefer the taste and texture and it is a good way to add buckwheat to your diet.

½ pound Japanese Buckwheat Soba Noodles

1 TBS Vegetable oil for frying

1 bunch scallions, sliced thinly

1 pound head of Cabbage, any variety,  cored and shredded

1-2 Bell peppers, cored and sliced thinly

1 large carrot, peeled and sliced into thin matchsticks, 2-3 inches long

½ tsp kosher salt or ¼ tsp. table salt

1-2 TBS Japanese Bull Dog Worcestershire Sauce, or to taste

3-4 TBS Japanese Bull Dog Tonkatsu Sauce or to taste

  1. Bring a large pot of water to the boil and cook the soba noodles for 3- 4 minutes. Drain them and rinse them with cold water. *Some noodles are thinner than others and will cook in less time.
  2. Heat the vegetable oil in a 10-11 inch skillet or sauté pan.  Add the scallions and cook until they look soft add the cabbage and cook until it wilts and looks wet.  Add the peppers and when they look soft add the carrots. Sprinkle the vegetables with salt and cook them all together for 2-3 minutes.
  3. Add the cooked soba noodles to the vegetables and mix them together thoroughly.
  4. Add the sauces starting with the smaller amount. Mix thoroughly and taste. Add more to taste if you like.