Benihana Yakisoba

Name: Benihana Yakisoba
Ingredients: 3 (4 ounce) packages yakisoba noodles, boiled per package directions; 1 carrot; 1/4 of a small cabbage; 4 spring onions, roughly chopped; 8 ounces bean sprouts; 15 fresh shiitake mushrooms, sliced; 2 tablespoons oil; pickled ginger, to taste; ao nori, to taste; Yakisoba Sauce; 2 tablespoons Worcestershire sauce; 2 tablespoons catsup; 2 tablespoons soy sauce; 2 tablespoons oyster sauce

14 ingredients

5 steps

Ingredients

3 (4 ounce) packages yakisoba noodles, boiled per package directions
1 carrot
1/4 of a small cabbage
4 spring onions, roughly chopped
8 ounces bean sprouts
15 fresh shiitake mushrooms, sliced
2 tablespoons oil
pickled ginger, to taste
ao nori, to taste
Yakisoba Sauce
2 tablespoons Worcestershire sauce
2 tablespoons catsup
2 tablespoons soy sauce
2 tablespoons oyster sauce

Directions

1

Cut the cabbage, carrot, onion, and mushrooms into bite sizes.
2

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.
3

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.
4

Stir the noodles well and fry them for a few minutes.
5

Sprinkle ao-nori and beni-shoga over yakisoba before serving.