Yakisoba and Vegetables Sauté Noodles

por Luisa Gimeno

Cookware:

400 g of yakisoba noodles
1 teaspoon toasted sesame oil (5 ml)
115 g onions, chopped or with the Cone 2
1 tablespoon ginger, grated, or on the Cone 1 (6g)
280 g of Cabbage rolled or with Cone 4
450 g Mixed frozen vegetables cut for wok (mushrooms, carrots, broccoli, pepper)
2 garlic cloves, grated, or with the Cone 1
2 tablespoons ketchup (35 g)
2 tablespoons soy sauce (30 ml)
2 tablespoons water (30 ml)
80 ml English sauce (worcestershire)
1 pinch of hot paprika or a few hints of hot sauce (optional)

Follow the yakisoba noodle packet instructions to prepare them
Place the noodles in a bowl and mix with sesame oil
Preheat the 5 Qt Saladmaster Titanium Wok over medium heat, until the water balls slide over the surface
Add the onion and ginger. Sauté for 2 – 3 minutes until tender
Add cabbage, mix to combine and continue to sauté for 3 – 4 minutes until tender
Add frozen vegetables, mix to combine and sauté for 2 – 3 minutes
Add prepared yakisoba noodles, mix to combine and sauté for 2 – 3 minutes
In a small bowl, combine garlic, ketchup, soy sauce, Worcestershire sauce, water and hot red paprika (the latter is optional)
Stir everything well to combine and pour into the Wok over noodles and vegetables
Cover up
When the valve starts to constantly click, reduce the heat to a minimum and cook for 3 – 4 minutes until the vegetables are cooked

Options:

Sprinkle with toasted sesame seeds when serving
Can also be garnished with chopped scallions and pickled red ginger
Add any vegetables you have in the pantry cut into strips
Do not use the sauce that goes in the packages of Yakisoba, with the preparation that has been made will have flavor and will be healthier
You can add leftover roasted chicken, tempeh, chopped steak, bacon or prawns to get more flavor and take advantage of food