王将のしょうゆ焼きそば 
Osho's Soy Sauce Yakisoba
I recreated the soy sauce yakisoba from the nearby Osho restaurant at home. The taste varies by location, but this soy sauce yakisoba is highly recommended. The origin of this recipe: I love the soy sauce yakisoba from the nearby Osho restaurant and wanted to see if I could make it at home. I think it comes pretty close to Osho's flavor.
Osho's Soy Sauce Yakisoba
I recreated the soy sauce yakisoba from the nearby Osho restaurant at home. The taste varies by location, but this soy sauce yakisoba is highly recommended. The origin of this recipe: I love the soy sauce yakisoba from the nearby Osho restaurant and wanted to see if I could make it at home. I think it comes pretty close to Osho's flavor.
Cooking Instructions
- 1
Soak the wood ear mushrooms in water. Dissolve the S&B Shanton in water or hot water. Taste to ensure the broth is strong enough.
- 2
Cut the carrot into thin slices, tear the cabbage and soaked wood ear mushrooms into bite-sized pieces. Rinse the bean sprouts with water.
- 3
Heat oil in a frying pan over high heat and sauté the minced ginger until fragrant.
- 4
Add the pork and cook until the color changes, then add the carrot, cabbage, bean sprouts, and wood ear mushrooms. Cook through.
- 5
Add the oyster sauce and the water or hot water with dissolved S&B Shanton. It may seem like a lot of broth, but that's okay!
- 6
Once the broth boils, add the noodles and loosen them. Season with salt and pepper.
- 7
Turn off the heat, drizzle soy sauce around the edge of the pan, and gently mix everything together to finish.
- 8
S&B Shanton costs about $7.50 for 2.2 lbs.
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