The basic rule of yakisoba is noodles with vegetables. This recipe follows the rule but uses bean threads or vermicelli instead of soba noodles. And I suppose it’s Thai style because of the fish sauce or nam pla. I like this dish because it reminds me of what happens when two different cuisines interact and we get these marvelous variations. Some cooks add scrambled egg to the mix, some add chicken slivers or pork. It’s every ingenious cook’s idea of what to do with leftovers, I suppose, or a simple vegan dish that can be a main course or a side dish.
Yakisoba Thai Style
Prep time: 15 minutes
Cooking time: 5-10 minutes
2 pkg bean threads or vermicelli
2 cups cabbage, cut into 1 inch strips
2 tomatoes, seeded and cut into strips
2 small carrots, peeled and cut into strips
4 large cloves garlic, minced
1 onion, cut into strips or 4 scallions cut into 1 inch lengths
4 teaspoons coconut oil
1 tablespoon dark thick soy sauce
1 teaspoon soy sauce
2 teaspoons fish sauce
1. Put bean threads in a large bowl. Pour boiling water on top and let soak until ready to use, about 15 minutes. Drain and set aside.
2. In a large skillet, heat 1 teaspoon oil over high heat. Add the carrots and cook until all are coated in oil. Add about a tablespoon water. Cover and reduce heat to medium. Let cook about 1 minute. Uncover and remove carrots. Set aside.
3. Add another teaspoon oil to the skillet and cook the cabbage. Add to the carrots and set aside.
4. Add a third teaspoon oil to the skillet. Add the onions or scallions. Cook about 30 seconds. Add the tomatoes and garlic. Add to the carrots and cabbage. Set aside.
4. Add the fourth teaspoon oil to the skillet. Add the drained vermicelli and heat through, turning with tongs. Add the thick soy, soy sauce, and fish sauce. Toss to coat. Return the vegetables to the skillet. Toss to combine. Taste and adjust seasonings. Add more fish sauce or soy sauce as desired.