Yaki-zoba

No, that’s not a  mispelling of Yakisoba, the classic Japanese dish of stir-fried soba noodles with onions and other vegetables.  This version uses julienned or spiralized Zucchini or other Summer Squash “Zoodles” instead of wheat noodles.  Fast, healthy and delicious this vegetarian recipe includes tofu, but you can leave it out or use another protein.

Cut 12 oz tofu into “matchsticks” and marinate with a drizzle of soy sauce and hot sesame oil.

Use your spiralizer, mandolin, or a very sharp knife to make “zoodles” out of your summer squash.  Place the zoodles in a colander and sprinkle with salt, then toss to combine.  Put the colander in the sink — the squash will release quite a bit of water.  After ten minutes, squeeze the zoodles to remove as much water as possible.  This is a critical step, as otherwise the squash will get mushy instead of staying firm during cooking.

Use the same technique to cut carrots into a similar form — thin julienne strips or noodles.  You do not need to salt the carrots.  Ideally you want a mixture of 2/3 squash and 1/3 carrots.

Meanwhile, cut 1 red onion in half and then thinly slice into half rounds until you have 2 C.

Mince fresh ginger to make 2 T.

Soak and drain 4 C. spinach leaves and then spin dry.  Chop them roughly.

In a small bowl, mix together 2 T. ketchup, 1/4 C. soy sauce, 1/4 C. worschestire sauce (or vegetarian alternative) and 2 T. rice wine or other sweet wine.

Heat 1 T. peanut oil in a wok and fry the onion until it begins to brown.  Add the ginger and tofu and cook until it starts to brown.

Add the squash and carrot noodles and cook until the carrots are tender but not soft.  Add the spinach and cook until it wilts, then add the sauce and stir to combine.

 

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