Looking for a gluten-free alternative for the popular Japanese stir-fried noodles Yakisoba (焼きそば)? Get your fix by making this delicious Yakisoba with Malony Glass Noodles! The noodles absorb all the sweet and tangy homemade yakisoba sauce, and just as satisfying. Ready to bring your beloved flavor home? Let’s go!
If you want to know more about Yakisoba, I have the classic Yakisoba recipe on the website.
Introducing Gluten-Free Glass Noodles – Malony
I grew up eating Malony – a type of glass noodles – in simmered dishes and Japanese hot pot dishes like Shabu Shabu and Sukiyaki. Recently I realized that I could use these noodles beyond hot pot dishes. So I’ve partnered with Malony to share some of my favorite recipes using Malony.
Here are some interesting features about Malony glass noodles:
- Made from potato starch, corn starch, and water.
- Gluten-free.
- Allergy-free.
- No smell like shirataki noodles.
- Absorb all the delicious flavors, unlike other kinds of glass noodles.
- Won’t get soggy.
- No pre-boiling needed; can go straight into the soup dishes.
- Expand 4-5 times more than the original shape!
- Great emergency food to store in the pantry (3 years at room temperature).
You may have heard of Harusame (春雨), which is also a type of dried noodles made of starch from potato, sweet potatoes, or green beans. Some of these glass noodles easily dissolve into the soup and do not sustain their shape. On the other hand, Malony glass noodles retain their shapes well and do not dissolve into the soup.
Kimchi Soup with Malony Glass Noodles
Tips for Using Malony
Malony glass noodles are easy and simple to cook. You can use them for stir fry, salad, soup, and hot pot. Here are some tips when you’re using Malony:
- For stir fry dishes, I recommend pre-boiling the noodles first to remove the starch.
- Increase the amount of liquid sauce because the noodles absorb the liquid and flavors quickly.
- Just like any other noodles, Malony is best when they are served hot/warm.
You want to make your own yakisoba sauce too because it’s as easy as whisking a few ingredients together. The homemade sauce would make a big difference in your gluten-free yakisoba. But first, get the noodles and cook up your favorite Japanese dish today!
Where to Get Malony Glass Noodles
- Amazon
- Japanese grocery stores (Nijiya, Marukai, and Mitsuwa)
- H-Mart
- 99 Ranch
- Other Bay Area locations: Berkeley Bowl, Farmer Joe’s, and more.
More Delicious Stir-Fried Noodles
Yakisoba with Malony Glass Noodles
Ingredients
- 6 oz green cabbage (roughly 4 leaves)
- 3.5 oz Malony (glass noodles) (1 package; other types of glass noodles may stick/clump, so I highly recommend using Malony)
- 1 Tbsp neutral oil
- 4 oz thinly sliced pork loin
- Diamond Crystal kosher salt
- freshly ground black pepper
- 4 oz bean sprouts (handful)
For the Homemade Yakisoba Sauce
- 4 Tbsp Worcestershire sauce (I used Lea & Perrins made for the US market that is gluten-free; the UK version is NOT gluten-free)
- 2 Tbsp ketchup
- 1 Tbsp oyster sauce (use GF oyster sauce for gluten-free)
- 1 Tbsp soy sauce (use GF soy sauce for gluten-free)
- 1 Tbsp sake
For the Garnish (optional)
- aonori (dried green laver seaweed)
- pickled red ginger (beni shoga or kizami beni shoga) (you can make homemade Beni Shoga)
Instructions
- Bring a big pot of water to a boil over medium-high heat. In a bowl, mix all the ingredients for the homemade yakisoba sauce: 4 Tbsp Worcestershire sauce, 2 Tbsp ketchup, 1 Tbsp oyster sauce, 1 Tbsp soy sauce, and 1 Tbsp sake. Set aside.
- Remove the tough core of 6 oz green cabbage and chop into bite-size pieces.
- When the water is boiling, cook 3.5 oz Malony (glass noodles) for 6 minutes, stirring occasionally. Once it‘s done, drain completely.
- When you start boiling the noodles, heat 1 Tbsp neutral oil in a nonstick frying pan over medium heat. When the pan is hot, add 4 oz thinly sliced pork loin.
- Season the pork with Diamond Crystal kosher salt and freshly ground black pepper. Cook, stirring occasionally, until no longer pink.
- Add the cabbage and stir-fry for 2 minutes.
- Then, add 4 oz bean sprouts and cook for 2 minutes or until the cabbage is tender.
- Add the cooked Malony to the pan and stir-fry for 2 minutes. Combine well with the rest of the ingredients (a pair of tongs is helpful to toss all the ingredients together).
- Pour the homemade yakisoba sauce into the pan and toss it all together.
To Serve
- Transfer the Yakisoba with Malony Glass Noodles to individual plates. Top it with aonori (dried green laver seaweed) and pickled red ginger (beni shoga or kizami beni shoga). Serve immediately.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days and in the freezer for 2 weeks. You may want to re-season the noodles to loose up when you're reheating.
Nutrition
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