Tokyo-Style Yakisoba
A stir-fried spaghetti dish with vegetables and carrots, served in a traditional terracotta pot.
⏱️ 20 min prep + 25 min cottura · 4 porzioni · facile
Ingredients
- 300g spaghetti
- 2 carrots
- 1 onion
- 100g mixed vegetables
- 2 eggs
- 50g tofu
- 2 tablespoons soy sauce
- 1 tablespoon shoyu sauce
- 1 tablespoon oyster sauce
- salt to taste
- pepper to taste
- 1 red onion
Method
- Cook the spaghetti according to package instructions, then drain and set aside.
- Cut the carrots, onion, mixed vegetables, and red onion into small pieces.
- In a hot pan, sauté the onion and red onion in soy oil.
- Add the vegetables and carrots, season with salt and pepper, and cook for 5 minutes.
- In a bowl, mix the eggs, tofu, and fried vegetables.
- Add the spaghetti and mixed vegetables, and toss with soy sauce and shoyu.
- Mix well and serve in a warm terracotta pot.
- Top with additional vegetables of your choice.
The story
Yaki-soba originated in Tokyo during the latter half of the 19th century, when Chinese merchants introduced the preparation of raw rice into spaghetti.
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