35 minutes
A classic Japanese dish with a medley of fresh veggies and savory sauce mixed with charred yakisoba noodles.
Yakisoba Noodles, Thawed, rinsed
0 oz
Carrot, Thinly sliced
0 oz
Yellow Onion, Thinly sliced
each
Bell Pepper, Thinly sliced
each
Shiitake Mushrooms, Sliced
0 oz
0 oz
Scallions, Sliced
0 oz
Oyster sauce
0.25 fluid ounces
0.25 fluid ounces
0.25 fluid ounces
0.25 fluid ounces
teaspoons
Fresh Ginger, Minced
0 oz
0.25 fluid ounces
Garlic, Minced
cloves
1. Char the Noodles
Heat a tablespoon of vegetable oil in a large, high-sided nonstick skillet. Add the thawed and rinsed yakisoba noodles to the skillet and cook until golden and crispy.
2. Prepare the Sauce
In a small bowl, whisk together oyster sauce, soy sauce, Worcestershire sauce, ketchup, sugar, minced fresh ginger, a tablespoon of vegetable oil, and a quarter teaspoon of black pepper.
3. Cook the Vegetables
In the same skillet, add more vegetable oil along with thinly sliced yellow onion, carrots, and red bell pepper. Season with salt and black pepper, and cook until just tender. Stir in minced garlic and sliced shiitake mushrooms, followed by the baby kale, and cook until the mushrooms are soft and the kale has wilted.
4. Combine and Serve
Add the charred noodles to the skillet with vegetables, pour over the sauce, and mix in most of the scallions. Cook until the sauce is absorbed, about three minutes. Serve hot, garnished with the remaining scallions.
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