Yakisoba
 Skip the takeout—this homemade yakisoba is loaded with veggies, noodles, and bold flavor, and it comes together in no time. Ingredients 22 oz fresh yakisoba noodles or 12 oz dried chow mein stir-fry noodles (see note) ⅓ cup soy sauce 1 tablespoon Worcestershire sauce 1 tablespoon mirin 2 tablespoons hoisin sauce 8 slices (8 oz) bacon, cut into 1-inch pieces 4 scallions, white and green parts separated, thinly sliced 2 carrots, thinly sliced on a diagonal, about ⅛-inch thick 1 medium yellow onion, thinly sliced ½ pound green cabbage, cut into 1-inch pieces (about 3½ cups) ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 4 fried eggs (optional for serving) 22 oz fresh yakisoba noodles or 12 oz dried chow mein stir-fry noodles (see note) ⅓ cup soy sauce 1 tablespoon Worcestershire sauce 1 tablespoon mirin 2 tablespoons hoisin sauce 8 slices (8 oz) bacon, cut into 1-inch pieces 4 scallions, white and green parts separated, thinly sliced 2 carrots, thinly sliced on a diagonal, about ⅛-inch thick 1 medium yellow onion, thinly sliced ½ pound green cabbage, cut into 1-inch pieces (about 3½ cups) ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 4 fried eggs (optional for serving) Instructions If using dried noodles, boil the noodles: Bring a large pot of water to a boil. Cook the noodles until very al dente. (The noodles I use call for 3 minutes of boiling; I cook them for 2½ minutes. If the timing is different on your package, reduce the time accordingly.) Drain and rinse with cold water to stop the cooking process. (If using fresh noodles, skip this step.) Make the Yakisoba Sauce: In a small bowl, whisk together the soy sauce, Worcestershire, mirin, and hoisin sauce. Make the Stir-Fry: Add the bacon to a cold nonstick skillet. Turn the heat to medium high and cook, stirring frequently, until the bacon is crispy, 4 to 5 minutes. Using a slotted spoon, transfer the bacon to a medium bowl, leaving the fat in the skillet. To the same skillet, add the scallion whites, carrots, and onion and cook until the onion is translucent, 3 to 4 minutes. Do not brown; reduce heat if necessary. Add the cabbage cook until soft, about 4 minutes. Season with the salt and pepper. Transfer the vegetables to the bowl with the bacon. To the now empty skillet, add the fresh or drained noodles. Cook for a few minutes, until warmed through. Add about half of the yakisoba sauce to the noodles and toss until evenly coated. Return the vegetables and bacon to the skillet and toss to combine. Taste the dish, and if more flavor is needed, add the remaining sauce little by little; you may not need all of it. Sprinkle with the dark green scallions. If you're including optional fried eggs, now's the time to cook them in a separate nonstick skillet. Once done, divide the yakisoba among bowls and place a fried egg on top of each serving, if using. Note: Yakisoba is traditionally made with fresh yakisoba noodles, which are available in the refrigerated section of most Asian supermarkets and some large grocery stores. Since they can be hard to find, I use dried chow mein noodles. I like the Wel Pac brand. Note that if using dried noodles, you'll typically need about half the amount in weight compared to fresh. Make-Ahead Instructions: While best served fresh, yakisoba can be cooked in advance and refrigerated. Just keep in mind that the bacon will lose its crispy texture if not served fresh. When reheating, warm the dish in a skillet over medium heat or in the microwave, adding a bit of water to loosen up the noodles if necessary. If using dried noodles, boil the noodles: Bring a large pot of water to a boil. Cook the noodles until very al dente. (The noodles I use call for 3 minutes of boiling; I cook them for 2½ minutes. If the timing is different on your package, reduce the time accordingly.) Drain and rinse with cold water to stop the cooking process. (If using fresh noodles, skip this step.) Make the Yakisoba Sauce: In a small bowl, whisk together the soy sauce, Worcestershire, mirin, and hoisin sauce. Make the Stir-Fry: Add the bacon to a cold nonstick skillet. Turn the heat to medium high and cook, stirring frequently, until the bacon is crispy, 4 to 5 minutes. Using a slotted spoon, transfer the bacon to a medium bowl, leaving the fat in the skillet. To the same skillet, add the scallion whites, carrots, and onion and cook until the onion is translucent, 3 to 4 minutes. Do not brown; reduce heat if necessary. Add the cabbage cook until soft, about 4 minutes. Season with the salt and pepper. Transfer the vegetables to the bowl with the bacon. To the now empty skillet, add the fresh or drained noodles. Cook for a few minutes, until warmed through. Add about half of the yakisoba sauce to the noodles and toss until evenly coated. Return the vegetables and bacon to the skillet and toss to combine. Taste the dish, and if more flavor is needed, add the remaining sauce little by little; you may not need all of it. Sprinkle with the dark green scallions. If you're including optional fried eggs, now's the time to cook them in a separate nonstick skillet. Once done, divide the yakisoba among bowls and place a fried egg on top of each serving, if using. Note: Yakisoba is traditionally made with fresh yakisoba noodles, which are available in the refrigerated section of most Asian supermarkets and some large grocery stores. Since they can be hard to find, I use dried chow mein noodles. I like the Wel Pac brand. Note that if using dried noodles, you'll typically need about half the amount in weight compared to fresh. Make-Ahead Instructions: While best served fresh, yakisoba can be cooked in advance and refrigerated. Just keep in mind that the bacon will lose its crispy texture if not served fresh. When reheating, warm the dish in a skillet over medium heat or in the microwave, adding a bit of water to loosen up the noodles if necessary. Nutrition Information Powered by Per serving (4 servings) Calories: 902 Fat: 29 g Saturated fat: 9 g Carbohydrates: 127 g Sugar: 11 g Fiber: 9 g Protein: 34 g Sodium: 1845 mg Cholesterol: 169 mg Per serving (4 servings) Calories: 902 Fat: 29 g Saturated fat: 9 g Carbohydrates: 127 g Sugar: 11 g Fiber: 9 g Protein: 34 g Sodium: 1845 mg Cholesterol: 169 mg