Yakisoba is a popular Japanese dish inspired by Chinese cuisine. The noodles are stir-fried with crunchy vegetables, small pieces of meat, and a sweet and savory sauce. Traditionally prepared with wheat noodles, it's given a gluten-free twist with buckwheat noodles. In Asia, we often ate soba noodles (100% buckwheat), cold and lightly seasoned. But when you can find them, they're often quite expensive in France. I came across 100% buckwheat spaghetti with Bioccop; they're a little thicker than soba noodles but are still delicious. I cooked them "Yakisoba" style, and the secret is the sauce! This dish is quickly prepared in a wok or large skillet. The cabbage, carrots, bell peppers, and onions add color, vitamins, and flavor. You won't see cabbage in my recipe (I didn't have any and substituted zucchini), but I'm giving you the traditional recipe. Pork or chicken can be replaced with tofu for a vegetarian version. Served warm, gluten-free yakisoba is a complete and balanced meal, perfect for a family dinner.
Cook the noodles according to the package instructions, then rinse them under cold water and drain them. Set aside.
In a saucepan, combine the tamari sauce, Worcestershire sauce, oyster sauce, ketchup, and sugar. Cook for a few minutes until the sauce thickens.
Add the onion, carrot, pepper and cabbage and sauté for a few minutes.
Serve hot, garnished with sesame seeds or dried seaweed if desired.