Description
This Yakisoba-Style Spaghetti recipe delivers a crispy, savory noodle dish inspired by Japanese stir-fry flavors. Combining al dente spaghetti with vibrant vegetables and a tangy, umami-packed sauce, it’s an easy and delicious meal perfect for any weeknight.
Ingredients
Noodles
- 12 ounces spaghetti
- 2 tablespoons vegetable oil, divided
Vegetables & Aromatics
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 small onion, thinly sliced
- 1 cup green cabbage, shredded
- 1 carrot, julienned
- 1/2 cup bell pepper, sliced
- 2 green onions, sliced
Sauces & Seasonings
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sugar
- 1/2 teaspoon sesame oil
- Black pepper, to taste
Instructions
- Cook the Spaghetti: Boil the spaghetti in salted water according to the package instructions until just al dente. Drain the noodles thoroughly and set aside.
- Crisp the Noodles: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the cooked spaghetti to the pan, spreading it evenly. Let it cook undisturbed for 2 to 3 minutes until it becomes lightly crispy on the bottom. Toss the noodles and continue cooking for another 2 minutes to crisp on other sides. Remove the noodles from the pan and set aside.
- Sauté Aromatics and Vegetables: In the same skillet, add the remaining tablespoon of oil. Sauté the minced garlic and grated ginger for about 30 seconds until fragrant. Add the thinly sliced onion, shredded cabbage, julienned carrot, and sliced bell pepper. Stir-fry the vegetables for 3 to 4 minutes until they are slightly tender but still maintain a crisp texture.
- Combine Noodles and Sauce: Return the crispy spaghetti to the skillet with the vegetables. In a small bowl, whisk together soy sauce, oyster sauce, Worcestershire sauce, sugar, sesame oil, and black pepper. Pour this sauce mixture over the noodles and vegetables. Toss everything thoroughly until the noodles are evenly coated and heated through.
- Finish and Serve: Stir in the sliced green onions for fresh color and flavor. Serve the yakisoba-style spaghetti immediately for the best texture and taste.
Notes
- For added protein, include sliced chicken, shrimp, or tofu cooked before the vegetables.
- Adjust the sauce to taste by adding more soy sauce for saltiness or sugar for sweetness.
- Cooking over high heat is essential to achieve the best crispy noodle texture.
- Be careful not to overcook vegetables; they should remain slightly crisp for optimal flavor and texture.
