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    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 (optional)
 
  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.
  
  Recipe by Megan Barrie, Osaka, Japan
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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