Yakisoba (Japanese stir fry noodles)

Name: Yakisoba (Japanese stir fry noodles)
Total time: 1200 s
Yield: 3 servings
Cuisine: British
Ingredients: 1 Onion; 1 Carrot; 6 Mushrooms; 2 Spring onions; Half bag Been sprouts optional; 6 Cabbage leaves; 350 g Sliced beef (Your chice of meats or seafood); 3 bags egg noodles; 6 Tbs Yakisoba sauce(recipe below); 4 Tbs Worcestershire sauce; 4 Tsp Oyster sauce; 4 Tsp Ketchup; 2 Tsp Soy sauce; 2 Tsp Sugar(add more sugar, if needed.); Toppings (Optional); 2 Tsp Aonori (dried green seaweed); 3 Tsp Pickled red ginger

Jay @cook_JSLondon

Yakisoba is very easy to make, and you can add almost any ingredients to make it your style. Try it with seafood, or a simple vegetarian style.#mycookbook

Jay @cook_JSLondon

Yakisoba is very easy to make, and you can add almost any ingredients to make it your style. Try it with seafood, or a simple vegetarian style.#mycookbook

Saved

Ingredients

20mins

3 servings

1Onion
1Carrot
6Mushrooms
2Spring onions
Halfbag Been sprouts optional
6Cabbage leaves
350 gSliced beef (Your chice of meats or seafood)
3 bagsegg noodles
6 TbsYakisoba sauce(recipe below)
4 TbsWorcestershire sauce
4 TspOyster sauce
4 TspKetchup
2 TspSoy sauce
2 TspSugar(add more sugar, if needed.)
Toppings (Optional)
2 TspAonori (dried green seaweed)
3 TspPickled red ginger

Saved

Steps

20mins

1

To make Yakisoba sauce.Whisk all ingredients for yakisoba sauce.and set aside.
2

To make Yakisoba.Slice the onion, cut the carrot into julienned strips, and slice the mushrooms.
3

Chop the spring onion into 2 inch pieces, cut the cabbage into small bite pieces and cut the meat into 1 inch pieces.
4

In a skillet or wok, heat oil on medium high heat. Cook the meat until no longer pink.
5

Add the onion and carrot and cook for 1-2 minutes.
6

Add the cabbage and been sprouts cook until almost tender.
7

Lastly add the spring onion and mushrooms and cook for 1 minute. Season with freshly ground black pepper.
8

Transfer the yakisoba noodles to a sieve and quickly run hot water over yakisoba noodle. Separate the noodles with hands. Add the noodles to the skillet/wok, and lower the heat to medium. It’s best to use tongs to combine the noodles with ingredients. Keep an eye on the noodles as they may stick to the skillet/wok.
9

Add Yakisoba Sauce. Depending on the amount of ingredients, adjust the amount of sauce to use. Mix all together using tongs. Transfer to plates and garnish with dried green seaweed and pickled red ginger. Serve immediately.