1 medium carrot, julienned (sliced into small sticks)
1 cup green cabbage, chopped
4–5 shiitake or button mushrooms, sliced
9 large shrimps, thawed, peeled and deveined
1 package yakisoba noodles (3 single servings included)
In a wok or large pan over medium high heat, add oil then onions, cabbage and carrot and cook for 2-3 minutes, until onions are translucent.
Push the vegetables to one side of the wok and add shrimp and mushrooms to the empty side. Cook for 4-5 minutes, until the shrimp are cooked through.
Transfer all the ingredients to a bowl and set aside.
Using the same wok, add one yakisoba serving and follow the instructions on the package (it usually says to add 1/4 cup water and to loosen the noodles – using chopsticks is the easiest way – for about 30 seconds). Add the seasoning and stir well.
Add 1/3 of the shrimp and stir fried vegetables mixture to the pan and toss well.
Transfer to a plate and serve with benishoga (optional). Repeat the same steps for the remaining noodle servings.
You can keep leftovers of this yakisoba recipe refrigerated for 1-2 days.
Saturated Fat:12.2 g
Keywords: Japanese, noodles, stir fry, side dish, main, Asian