YAKISOBA NOODLES

Noodles are trending! Flavorful yakisoba noodles and veggies are easy to whip up. 

Visit our international products aisle and find all ingredients ar Fiesta.

 

Ingredients:

  • 1 yakisoba noodles package
  • 3tablespoons canola oil
  • 1small yellow onion, thinly sliced.
  • 2medium carrots, peeled and cut into matchsticks.
  • 1medium bok choy
  • Kosher salt and black pepper
  • 1tablespoon minced garlic
  • 8ounces shiitake mushrooms, stemmed and thinly sliced.
  • 8ounces baby spinach
  • 1cup thinly sliced scallions

For the Sauce

  • 3tablespoons oyster sauce
  • 3tablespoons low-sodium soy sauce
  • 2tablespoons Worcestershire sauce
  • 1tablespoon canola oil
  • 1tablespoon ketchup
  • 2teaspoons granulated sugar
  • ¼teaspoon grated fresh ginger
  • ¼teaspoon black pepper

Directions:

Step 1

Make the yakisoba: In a pot with boiling water cook yakisoba noodle according to instructions.

Step 2

In a 12-inch high-sided nonstick skillet, heat 1 tablespoon of the oil over medium-high. Add noodles and spread in an even layer; cook undisturbed until golden and charred in spots, 3 minutes. Stir noodles once, then cook undisturbed until golden and charred in spots on the other side, 2 minutes longer. Transfer to a large plate.

Step 3

Meanwhile, make the sauce: In a small bowl combine all of the ingredients and mix well.

Step 4

To the skillet over medium, add the remaining 2 tablespoons oil, onion, carrot, and season with salt and pepper. Cook, stirring occasionally, until the vegetables are softened and charred in spots, 5 minutes. Stir in garlic until well combined, then add mushrooms and cook, stirring occasionally, until vegetables are tender and light golden, 3 to 5 minutes. Stir in kale in batches until wilted. Add the noodles, sauce and all but ¼ cup of the scallions, and cook, stirring occasionally, until sauce is absorbed, about 3 minutes. (Noodles should be nicely coated in the sauce but not soupy.) Season with salt and pepper.

Step 5

Divide yakisoba among 4 plates and garnish with the remaining scallions. 

Serve warm and enjoy!

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