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Beef Yakisoba

Beef Yakisoba with Spaghetti Squash

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On the menu Jan 14 — Jan 20

Ever been torn between stir-fry and noodles? We’ve got a solution: yakisoba. The classic Japanese dish typically features meat, vegetables, and wheat noodles in a sweet and salty sauce; for a twist, our version swaps in tender spaghetti squash. It’s tossed with ground beef and a blend of soy, apricot preserves, and sweet chili—plus, it’s mixed into a refreshing, lime-dressed slaw for a bright, tangy counterpoint to the meat and sauce.

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 830
  • Protein 41g
  • Total Carb 63g
  • Total Fat 48g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • shiitake mushrooms
    • 3 ounces
    • shiitake mushrooms
  • lime
    • 1
    • lime
  • scallions
    • 2
    • scallions
  • yellow onion
    • 1
    • yellow onion
  • garlic
    • 2 cloves
    • garlic
  • ground beef
    • 12 ounces
    • ground beef
  • spaghetti squash
    • 2 1/2 pounds
    • spaghetti squash
  • gluten-free soy sauce
    • 1/4 cup
    • gluten-free soy sauce
  • shredded green cabbage
    • 1/4 cup
    • shredded green cabbage
  • shredded red cabbage
    • 1/4 cup
    • shredded red cabbage
  • shredded carrots
    • 1/4 cup
    • shredded carrots
  • Thai sweet chili sauce
    • 1 packet
    • Thai sweet chili sauce
  • mirin
    • 2 tablespoons
    • mirin
  • apricot preserves
    • 1 ounce
    • apricot preserves

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheet
  • 10" medium high-sided pan