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Before you jump to Yakisoba (Japanese stir fry noodles) recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.
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Initially, you will have to be extremely careful when food shopping that you don’t automatically put things in your shopping cart that you don’t want to eat. As an example, most likely you have never checked the box of your favorite cereal to see how much sugar it contains. Having a bowl of oatmeal will supply you with the energy to face the day while protecting your heart simultaneously. By putting in fresh fruit, you can make oatmeal taste better and, before you know it, you will have made a good change to your diet.
As you can see, it is easy to begin to make healthy eating a regular part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to yakisoba (japanese stir fry noodles) recipe. You can have yakisoba (japanese stir fry noodles) using 17 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to prepare Yakisoba (Japanese stir fry noodles):
- You need 1 Onion
- Prepare 1 Carrot
- Prepare 6 Mushrooms
- Provide 2 Spring onions
- Use Half bag Been sprouts optional
- Get 6 Cabbage leaves
- Use 350 g Sliced beef (Your chice of meats or seafood)
- Get 3 bags egg noodles
- Provide 6 Tbs Yakisoba sauce(recipe below)
- Provide 4 Tbs Worcestershire sauce
- Get 4 Tsp Oyster sauce
- You need 4 Tsp Ketchup
- Provide 2 Tsp Soy sauce
- You need 2 Tsp Sugar(add more sugar, if needed.)
- Prepare Toppings (Optional)
- Provide 2 Tsp Aonori (dried green seaweed)
- Use 3 Tsp Pickled red ginger
Steps to make Yakisoba (Japanese stir fry noodles):
- To make Yakisoba sauce.Whisk all ingredients for yakisoba sauce.and set aside.
- To make Yakisoba.Slice the onion, cut the carrot into julienned strips, and slice the mushrooms.
- Chop the spring onion into 2 inch pieces, cut the cabbage into small bite pieces and cut the meat into 1 inch pieces.
- In a skillet or wok, heat oil on medium high heat. Cook the meat until no longer pink.
- Add the onion and carrot and cook for 1-2 minutes.
- Add the cabbage and been sprouts cook until almost tender.
- Lastly add the spring onion and mushrooms and cook for 1 minute. Season with freshly ground black pepper.
- Transfer the yakisoba noodles to a sieve and quickly run hot water over yakisoba noodle. Separate the noodles with hands. Add the noodles to the skillet/wok, and lower the heat to medium. It’s best to use tongs to combine the noodles with ingredients. Keep an eye on the noodles as they may stick to the skillet/wok.
- Add Yakisoba Sauce. Depending on the amount of ingredients, adjust the amount of sauce to use. Mix all together using tongs. Transfer to plates and garnish with dried green seaweed and pickled red ginger. Serve immediately.
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