About This Recipe:
Yakisoba stir fry noodles are the epitome of Japanese comfort food. A mound of noodles with lots of different, colorful veggies in a super savory and slightly sweet sauce… yum. This dish comes together in under 30 minutes so it’s super convenient to make for a weeknight dinner. Once you prep and slice all of the veggies, it’s just a matter of tossing everything into the skillet. You could also make these noodles with chicken, tofu, broccoli, or red bell peppers- it would all be delicious! Please keep in mind that the noodles that I am using are fresh, not dried noodles, so adjust based on your type.
Enjoy!
Ingredients (4 servings)
-1 lb yakisoba noodles
-1 small onion, sliced
-1/2 small green cabbage, shredded
-1 cup shredded carrots
-8 oz crimini mushrooms, sliced
-4 scallions, sliced
-Black sesame seeds, for garnishing
-Vegetable oil
Sauce
-2 tbls soy sauce
-2 tbls oyster sauce
-2 tbls ketchup
-2 tsps sugar
Instructions (25 minutes)
1. In a nonstick skillet over medium high heat, pour in 2 tbls of vegetable oil and sauté the onion, cabbage, and carrots for 5 minutes until slightly browned. Then add in the mushrooms and scallions, and cook for another 5 minutes.
2. Transfer the vegetables to a dish and set aside. Add another tbl of vegetable oil to the pan, and 1/3 cup of water. Add the noodles and cook to loosen up for about 4-5 minutes.
3. In a small bowl, mix together the sauce ingredients and add to the skillet. Add the vegetables back to the pan and toss to evenly coat everything with the sauce.
The Corporate Cookbook 