I had the honor of cozying up to The One Peaceful World Cookbook by Alex Jack and Sachi Kato (BenBella Books, 2017) and absolutely fell in love. It felt like one of those pivotal moments where a light clicks and you remember the bigger picture. Beyond a cookbook, this book is a guidebook for life. Reminding us to go back to our roots and most importantly to add our heart and soul back into what we do.
This book can remind us that we are more than a wife, mom, dad, caretaker, chef, cook in the kitchen, or a baker - we are spiritual beings connected to a unifying whole, and the art of cooking is a spiritual act. I love the approach and focus on whole-food, plant-based, unprocessed cooking with a focus on preparing balanced meals. Beyond the meal you learn to incorporate good ki - energy, yin and yang - contemplentary opposing attributes, making a beautiful and memorable presentation and so much more. In the end? You are left with the most gorgeous desirable meal that is a heavenly experience to be rememebered.
I first tried the Yakasoba, which has been approved to share with all of you! Boy, are you in for a treat! We also had the Soba Noodle Salad featured on the cover for lunch and look forward to enjoying many more meals.I do recommend getting yourself a copy of this special book. It's unique, rich, and you may learn something new, I did!
Giveaway closed, thank you for all who participated on IG!
I first tried the Yakasoba, which has been approved to share with all of you! Boy, are you in for a treat! We also had the Soba Noodle Salad featured on the cover for lunch and look forward to enjoying many more meals.I do recommend getting yourself a copy of this special book. It's unique, rich, and you may learn something new, I did!
Giveaway closed, thank you for all who participated on IG!
From The One Peaceful World Cookbook by Alex Jack and Sachi Kato (BenBella Books, 2017).
Yakisoba (Pan-friend Soba Noodles) from The One Peaceful World Cookbook
Serves 4–5
These scrumptious pan-fried noodles, known in Japan as yakisoba, are widely popular. tasty, satisfying, and energizing, they make a meal in themselves with vegetables and the rich seasoning sauce.
Yakisoba
6 ounces soba noodles (makes about 3 cups cooked noodles)
1 tablespoon sesame oil
1 cup sliced onion (thin half-moons)
several pinches of sea salt
1/2 cup thinly sliced fresh mushrooms (shiitake, button, shimeji, etc.)
1/2 cup sliced carrots (thin matchsticks)
1 cup thinly sliced celery, on the diagonal
1 cup chopped green vegetables (such as cabbage or radish greens)
1 cup mung bean sprouts
scallions, for garnish
nori strips, for topping
Yakisoba Sauce
2 tablespoons shoyu
1 tablespoon lemon juice
1 tablespoon shiitake broth or water
1 teaspoon toasted sesame oil
1–2 teaspoons ginger juice
1–2 teaspoons mirin
1. In a big pot, cook soba noodles according to the directions on the package. Drain and wash noodles well with cold water. Set aside.
2. In a large skillet, heat sesame oil and sautè onion with a few pinches of sea salt for 4–5 minutes until translucent.
3. Add mushrooms and a few more pinches of sea salt, and continue sautèing for 3–4 minutes. Add carrots and celery, and keep sautèing for 3–4 more minutes. Add green vegetables and continue sautèing, mixing all the vegetables well in the skillet.
4. Add soba noodles on top of the vegetables, cover, and steam for a few minutes on medium-low flame. If the bottom of the skillet is dry, add a little water before covering the skillet.
5. Make yakisoba sauce by combining the ingredients in a small bowl.
6. Open the cover, pour in yakisoba sauce, and toss bean sprouts over the vegetables. Over low flame, mix noodles and vegetables together using tongs. Mix gently so that the noodles don’t break but the sauce will penetrate all the ingredients. Adjust the flavor if necessary.
7. Serve with scallions as garnish and nori strips for topping.
CHEF’S TIP: Use seasonal vegetables as much as possible. For instance, in the summer, you can use fresh corn and summer squash, and for winter, use burdock and other root vegetables.
VARIATIONS | You may also use udon or other types of noodles. If you are gluten sensitive, use brown rice or quinoa noodles.
Serves 4–5
These scrumptious pan-fried noodles, known in Japan as yakisoba, are widely popular. tasty, satisfying, and energizing, they make a meal in themselves with vegetables and the rich seasoning sauce.
Yakisoba
6 ounces soba noodles (makes about 3 cups cooked noodles)
1 tablespoon sesame oil
1 cup sliced onion (thin half-moons)
several pinches of sea salt
1/2 cup thinly sliced fresh mushrooms (shiitake, button, shimeji, etc.)
1/2 cup sliced carrots (thin matchsticks)
1 cup thinly sliced celery, on the diagonal
1 cup chopped green vegetables (such as cabbage or radish greens)
1 cup mung bean sprouts
scallions, for garnish
nori strips, for topping
Yakisoba Sauce
2 tablespoons shoyu
1 tablespoon lemon juice
1 tablespoon shiitake broth or water
1 teaspoon toasted sesame oil
1–2 teaspoons ginger juice
1–2 teaspoons mirin
1. In a big pot, cook soba noodles according to the directions on the package. Drain and wash noodles well with cold water. Set aside.
2. In a large skillet, heat sesame oil and sautè onion with a few pinches of sea salt for 4–5 minutes until translucent.
3. Add mushrooms and a few more pinches of sea salt, and continue sautèing for 3–4 minutes. Add carrots and celery, and keep sautèing for 3–4 more minutes. Add green vegetables and continue sautèing, mixing all the vegetables well in the skillet.
4. Add soba noodles on top of the vegetables, cover, and steam for a few minutes on medium-low flame. If the bottom of the skillet is dry, add a little water before covering the skillet.
5. Make yakisoba sauce by combining the ingredients in a small bowl.
6. Open the cover, pour in yakisoba sauce, and toss bean sprouts over the vegetables. Over low flame, mix noodles and vegetables together using tongs. Mix gently so that the noodles don’t break but the sauce will penetrate all the ingredients. Adjust the flavor if necessary.
7. Serve with scallions as garnish and nori strips for topping.
CHEF’S TIP: Use seasonal vegetables as much as possible. For instance, in the summer, you can use fresh corn and summer squash, and for winter, use burdock and other root vegetables.
VARIATIONS | You may also use udon or other types of noodles. If you are gluten sensitive, use brown rice or quinoa noodles.
Here is my late night re-make of the Yakisoba pictured above, I was out of some ingredients but took the chef's tip and used summer squash and what I had on hand. It was absolutely divine!
