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Beef Yakisoba

Beef Yakisoba with Spaghetti Squash

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Recipe Details

Story

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.

Tags

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Taylor

By Chef Taylor

Nutritional info

  • 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
  • Thai sweet chili sauce
    1 packet
    Thai sweet chili sauce
  • mirin
    2 tablespoons
    mirin
  • apricot preserves
    1 ounce
    apricot preserves
  • shredded green cabbage
    1/4 cup
    shredded green cabbage
  • shredded carrots
    1/4 cup
    shredded carrots
  • shredded red cabbage
    1/4 cup
    shredded red cabbage

What You’ll Need

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

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Remove and discard mushroom stems, then wipe caps clean with a damp paper towel and cut into ¼-inch slices. Halve lime. Rinse scallions, trim and discard roots, and thinly slice, keeping whites and light greens separate from dark greens. Peel onion and cut into small dice. Mince garlic. Pat beef dry with paper towel.

  2. Roast spaghetti squash

    Roast spaghetti squash

    Rinse spaghetti squash and halve lengthwise, then scoop out and discard seeds. Line a baking sheet with foil and add squash cut-side up. Drizzle with 1 tablespoon olive oil and season with ½ teaspoon salt and pepper as desired. Arrange squash cut-side down and roast until tender, 25-35 minutes (since spaghetti squash can vary in size, we've given a wider time range for roasting).

  3. Brown beef

    Brown beef

    While squash roasts, heat 1 tablespoon olive oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add beef. Season with ½ teaspoon salt and pepper. Cook, breaking up, until browned, 4 minutes. Add half of soy sauce. Stir to coat. Cook until slightly reduced, 1 minute. Remove pan from heat. Using a slotted spoon, transfer beef to a bowl. Discard almost all excess fat in pan, leaving behind a thin layer.

  4. Sauté aromatics

    Sauté aromatics

    Add 1 tablespoon olive oil to pan from beef and return to medium-high heat. When oil is shimmering, add mushrooms and cook, stirring occasionally, until golden and crispy, about 5 minutes. Transfer mushrooms to bowl with beef. Return pan to medium-high heat with 1 tablespoon olive oil. When oil is shimmering, add onion, garlic, and scallion whites and light greens. Sauté, stirring, until softened and browning, 3-4 minutes. 

  5. Finish beef yakisoba

    Finish beef yakisoba

    Once squash is roasted, using a fork or tongs, rake squash flesh to create spaghetti-like strands. Transfer to a large bowl, discarding shells. Reduce heat under pan with aromatics to medium, then add slaw mix and half of squash flesh. Return beef and mushrooms to pan, then add Thai sweet chili sauce, mirin, apricot preserves, juice of ½ lime, and remaining soy sauce. Stir to combine. Taste and add salt and pepper.

  6. Plate beef yakisoba

    Plate beef yakisoba

    Add juice of remaining lime and 1 tablespoon olive oil to bowl with remaining squash flesh, season with ¼ teaspoon salt and pepper as desired, and toss to combine. Divide between serving bowls, then top with beef yakisoba. Garnish with scallion dark greens and dig in!

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