Vegetable Yakisoba

1. Char the Noodles

Heat a tablespoon of vegetable oil in a large, high-sided nonstick skillet. Add the thawed and rinsed yakisoba noodles to the skillet and cook until golden and crispy.

2. Prepare the Sauce

In a small bowl, whisk together oyster sauce, soy sauce, Worcestershire sauce, ketchup, sugar, minced fresh ginger, a tablespoon of vegetable oil, and a quarter teaspoon of black pepper.

3. Cook the Vegetables

In the same skillet, add more vegetable oil along with thinly sliced yellow onion, carrots, and red bell pepper. Season with salt and black pepper, and cook until just tender. Stir in minced garlic and sliced shiitake mushrooms, followed by the baby kale, and cook until the mushrooms are soft and the kale has wilted.

4. Combine and Serve

Add the charred noodles to the skillet with vegetables, pour over the sauce, and mix in most of the scallions. Cook until the sauce is absorbed, about three minutes. Serve hot, garnished with the remaining scallions.