MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Yakisoba Noodles
Categories: Pasta, Vegetables, Greens, Sauces
Yield: 2 servings

9 oz Pkg fresh yakisoba noodles
1/2 Yellow onion
1 lg Carrot
1 c Mushrooms
1/4 Green cabbage
2 Sprigs green onions
2 c Bean sprouts
Oil
Salt

MMMMM-----------------------YAKISOBA SAUCE----------------------------
1 tb Brown sugar
4 tb Soy sauce
1 tb Oyster sauce
1 tb Ketchup
1 tb Sesame oil
1 tb Rice vinegar
1 ts Sriracha; opt

Begin by preparing the vegetables. Slice the onions,
carrots, mushrooms, cabbage, and green onions into long
thin strips.

Open the package of noodles and give them a rinse under
hot water in a colander, carefully running your fingers
through to separate the noodles without breaking them.
Let the noodles drain.

Mix all of the yakisoba sauce ingredients in a bowl,
whisking sugar, soy sauce, oyster sauce, rice vinegar,
ketchup and sesame oil until the sugar dissolves. Taste
and adjust to your liking. If you'd like the sauce to
have a kick of spice, add a splash of sriracha!

Place a wok or wide nonstick pan over medium-high heat;
add a teaspoon of neutral oil. First, add the onions,
stirring until they become slightly translucent, cooking
for about two minutes. Then add carrot and cabbage along
with a pinch of kosher salt to season. Cook until
vegetables are tender, about three minutes.

If your pan is dry, add another drizzle of oil, then add
mushrooms and bean sprouts and give the vegetables a
stir, cooking for a minute or two - until tender.

Add noodles to the pan and stir with tongs gently to
prevent the noodles from breaking while mixing in the
vegetables. After one to two minutes of pan-frying, pour
the yakisoba sauce on top, stirring to coat the noodles
and vegetables completely.

Turn off the heat and plate yakisoba in bowls. Top
noodles with garnishes like sesame seeds, furikake, nori
or pickled ginger, and enjoy. Then find a Japanese
dessert to serve!

EDITOR'S TIP: You can top yakisoba with furikake, a
staple seasoning found in Japanese kitchens.

Megan Barrie, Osaka, Japan

Makes: 2 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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