Like most recipes for noodles, this dish is nice quick and easy. It is also a recipe where you can put a lot of vegetables. The combination of quick, easy and very tasty always works well for me. The vinegar gives the dish a little acidity while the sriracha gives it some spice.

My love for noodles - or noodles - began as a student. Back then, it was mostly instant noodles on the table, whether or not embellished with some vegetables. Although I still eat instant noodles now and then, I usually choose to make my own noodle dishes. Even so, it's still a dish that's nice quick on the table. This recipe for Yakisoba was inspired by the recipe for Omaha Yakisoba from the book Isa Does It. The name Yakisoba gives away that this dish is actually made with soba noodles, thin noodles made from buckwheat. Isa uses udon noodles in her recipe for Omaha Yakisoba. Or else possibly any other kind of noodles, but preferably thick noodles. In this recipe I follow her and use pre-cooked udon noodles.

Tips

• Want a little more bite in your dish? Then use shiitake instead of chestnut mushrooms.
• This recipe lends itself perfectly to varying vegetables. For example, use zucchini instead of broccoli, or another type of cabbage. In the winter , it is very tasty with Brussels sprouts.
• Instead of ready-made wok noodles, you can use dried noodles yourself cook. Isa recommends using thick noodles: "Otherwise, I feel you'd be missing out". Personally, I think it is still very tasty with thin noodles.
• Add some (baked) tofu for more protein
• Want to make it for kids? Then use less sriracha and omit the vinegar if necessary.