Add one package of the Yakisoba noodles (discarding the seasoning packet offered
then add your veggie mix, Yakisoba noodles, and sauce and mix well
Cut the cabbage, carrot, onion, and mushrooms into bite sizes.
Heat oil in a large pan. Add cabbage, carrot, onion, and mushrooms in the pan and saute in high heat. Add yakisoba noodles in the pan and stir-fry 1 minute.
Put 1/3 cup of water in the pan and cover it with a lid. Steam the noodles for a few minutes. Take the lid off and add yakisoba seasoning or sauce.
Stir the noodles well and fry them for a few minutes.
Sprinkle ao-nori and beni-shoga over yakisoba before serving.
Loosen the yakisoba noodles in a large pan.
Cook noodles in boiling water until al
o, add the well drained noodles and let caramelize.
Add
Mix Worcestershire sauce, ketchup, soy sauce, and oyster sauce together.
Heat oil to medium high heat.
Saute pork, then add vegetables, cook until soft, but not too soft.
Add cooked Yakisoba and Sauce.
Your done!
Boil noodles in just enough water to cover, including seasoning packet.
Saute cabbage and onions in 1 T cooking oil.
when noodles are limp, drain and add to skillet with cabbage and onions with remaining oil.
Stir to mix and fry noodles.
Add remaining ingredients, toss to mix.
Serve hot.
Serves two.
Can be doubled and can add leftover meat like steak, pork, or chicken to make a complete meal.
abbage mixture. Add noodles; cook and stir until noodles are hot and
pan fry noodles in sesame ginger sauce.and remove from pan.
stir fry vegetables in rice bran oil on high heat.
add :
carrots.
onions.
peppers.
broccoli.
zucchini.
sugar peas.
pickled ginger.
mushrooms.
fresh pineapple.
macadamia nuts.
glaze vegetables with teriyaki and sweet chili sauce.
serve over pan fried noodles/or organic wild rice medley.
top with black and white sesame seeds.
options::add grilled chicken,shrimp or beef tenderloin -- .
1. PREPARE noodles per package directions. Place peanut
oiling water, stirring occasionally, until noodles are tender yet firm to
Cook fresh noodles in a large pot of boiling water for 3 minutes. Cook dried noodles in a large pot of boiling water per package directions. Drain noodles and divide among four soup bowls. Gyoza can be divided 3 to a bowl.
While noodles cook, heat dashi over medium heat until hot but not boiling. Pour dashi over noodles/gyoza in soup bowls.
Garnish soup with fish cake, pork, spinach, and onions, dividing ingredients evenly among bowls. Serve with additional toppings, if desired.
ring to a boil. Add noodles and cook for 4-5
roccoli and snow peas. Add noodles and cook for 2 mins
o a boil; add soba noodles; cook 5 minutes.
Add
Cook noodles according to package directions.
Drain and toss with olive oil in a bowl.
When cooled, add remaining ingredients. Chill overnight.
oil. Stir in the udon noodles and cook for 5 minutes
# Place noodles in a pot of boiling
Heat soy sauce until reduced by half.
Turn to low and add molasses.
Warm briefly and transfer to bowl.
Add remaining ingredients except noodles.
Add salt to taste.
Boil noodles about 3 minutes.
Drain and plunge in ice water.
Drain and rinse.
Combine with sauce and chill.