Name: Yakisoba
Total time: 20 min
Yield: 4 servings
Ingredients: 1 lb yakisoba noodles; 6 cups cabbage, sliced thin; 1 carrot, julienned; 4 scallion, sliced, white and green separated; 3 tbsp soy sauce; 2 tbsp mirin; 1 tbsp oyster sauce; 1 tsp sugar; 3 tbsp vegetable oil; 3 cloves garlic, minced; 1 tbsp ginger, minced; 1 tsp aonori; 2 tbsp bonito flakes

Estimate, per serving

Cal: 520
Protein: 14g
Carbs: 62g
Fat: 22g
Sodium: 890mg
Fiber: 3.5g

Ingredients

yakisoba noodles: 3 lb
cabbagesliced thin: 18 cups
carrotjulienned: 3
scallionsliced, white and green separated: 12
soy sauce: 9 tbsp
mirin: 6 tbsp3 tbsp
oyster sauce: 3 tbsp
sugar: 3 tsp
vegetable oil: 9 tbsp
garlicminced: 9 cloves
gingerminced: 3 tbsp
aonori: 3 tsp
bonito flakes: 6 tbsp

Method

01Whisk soy sauce, mirin, oyster sauce, and sugar for the sauce.
02Heat oil in a large skillet or wok over high heat.
03Add garlic and ginger, stir 30 seconds.
04Add cabbage and carrot, toss until softened, about 3 minutes.
05Add noodles and scallion whites, break apart and toss 2 minutes.
06Pour sauce over noodles, toss until coated and heated through, 1 minute.
07Divide among bowls, top with scallion greens, aonori, and bonito flakes.

Fits

Egg-free