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

Title: Vegetable Yakisoba
Categories: Pasta, Vegetables, Mushrooms, Greens, Herbs
Yield: 4 servings

MMMMM--------------------------YAKISOBA-------------------------------
1 lb Frozen presteamed yakisoba
- noodles; thawed
3 tb Neutral oil
1 sm Yellow onion; thin sliced
2 md Carrots; peeled, in
- matchsticks
1 lg Red bell pepper; stemmed,
- cored, thin sliced
Salt & black pepper
1 tb Minced garlic
8 oz Shiitake mushrooms; stemmed,
- thin sliced
8 oz Baby kale
1 c Thin sliced scallions

MMMMM---------------------------SAUCE--------------------------------
3 tb Oyster sauce
3 tb Soy sauce
2 tb Worcestershire sauce
1 tb Oil
1 tb Ketchup
2 ts Granulated sugar
1/4 ts Grated fresh ginger
1/4 ts Black pepper

MAKE THE YAKISOBA: Place yakisoba noodles in a colander
and rinse under room-temperature water. Using your
hands, gently loosen and separate noodles. Drain well.

In a 12" high-sided nonstick skillet, heat 1 tablespoon
of the oil over medium-high. Add noodles and spread in
an even layer; cook undisturbed until golden and charred
in spots, 3 minutes. Stir noodles once, then cook
undisturbed until golden and charred in spots on the
other side, 2 minutes longer. Transfer to a large plate.

Meanwhile, make the sauce: In a small bowl combine all
of the ingredients and mix well.

To the skillet over medium, add the remaining 2
tablespoons oil, onion, carrot and bell pepper, and
season with salt and pepper. Cook, stirring
occasionally, until the vegetables are softened and
charred in spots, 5 minutes. Stir in garlic until well
combined, then add mushrooms and cook, stirring
occasionally, until vegetables are tender and light
golden, 3 to 5 minutes. Stir in kale in batches until
wilted. Add the noodles, sauce and all but 1/4 cup of
the scallions, and cook, stirring occasionally, until
sauce is absorbed, about 3 minutes. (Noodles should be
nicely coated in the sauce but not soupy.) Season with
salt and pepper.

Divide yakisoba among 4 plates and garnish with the
remaining scallions. Serve warm.

By: Kay Chun

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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