Yakisoba

Ingredients

• Mushrooms

  Shiitake, raw

  6 mushroom or 114g

• Onions

  Young green, tops only

  1 stalk or 12g

• Pork, fresh, loin, country-style ribs, separable lean and fat, boneless, cooked, roasted

  ½ rack or 69g

• Carrots

  Raw

  2 medium or 122g

• Cabbage

  Raw

  ½ head, medium or 454g

• Red cabbage

  Red, raw

  ¼ head, small or 142g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Yakisoba Noodles

  Miscellaneous - Melissa's

  3 ¾ ounces or 106g

• Worcestershire sauce

  ¼ cup or 69g

• Worcestershire sauce

  ¼ cup or 69g

• Ketchup

  Low sodium

  3 tbsp or 45g

• Oyster sauce

  Ready-to-serve

  2 tbsp or 36g

• Soy sauce

  Low sodium, Shoyu

  1 tbsp or 16g

• Sugar

  White, granulated sugar

  2 tsp or 8g

Directions

1. Cut vegetables and meat. Slice the shiitake mushrooms and the onion. Cut the carrot into julienned strips. Chop the green onion and the cabbage into smaller pieces. Cut the meat into 1 inch pieces.
2. In a wok, heat oil on medium high heat. Cook the meat until there is no pink visible.
3. Add the onion (and other hard vegetable) and cook until wilted.
4. Add the rest of (soft) vegetables and stir fry until they are soft.
5. Add black pepper and 3 Tbsp. of yakisoba sauce.
6. Quickly run hot water over yakisoba noodle to separate the noodle if they are stuck together from the package.
7. Lower the heat to medium. Add noodles, separating each other with hands. Keep stirring and make sure not to burn the bottom of the wok.
8. Add Yakisoba Sauce. Depending on the amount of ingredients, adjust the amount of sauce. Mix all together using a tong.
9. Directions for sauce 1. Combine all the ingredients in a small bowl and whisk together. Adjust the sauce according to your liking.