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Yakisoba with a touch of honey and crunchy butter beans
In a partnership with
@pangeiađ§đ·Brazil
âąView in original language
(PortuguĂȘs)
20 min(s)
3 servings
Chef Camila
@chefcamilacassilha- Ingredients
- Recipe
- noodles for yakisoba250 g
- beef baits300 g
- sliced fresh Paris mushroom1 cup
- red and yellow bell pepper cut into strips1 cup
- onion cut into medium cubes1 cup
- cauliflower florets1 cup
- carrot cut into medium strips1 cup
- red cabbage cut into medium strips1 cup
- cooked butter beans1 cup
- Shoyu100 ml
- Water300 ml
- Corn Starch2 tablespoon
- Honey Aroeira flowers3 tablespoon
- Grated Ginger1 teaspoon
- Chopped green onion1/4 cup
- Olive oil to taste
- Sea Salt to taste
- Start by preparing the butter bean crisp: in a non-stick frying pan, heat the oil and brown the beans over low heat until they are very crispy, season with salt. Reserve.
- Cook the pasta until al dente, drain and set aside.
- In a container mix the soy sauce with the water, ginger, honey and starch. Reserve.
- Heat a non-stick frying pan and grill the peppers, set aside.
- Then grill the onions and set aside, the cauliflower, then the carrots and lastly the cabbage.
- Also grill the mushrooms in olive oil and set aside. Then brown the meat strips and season with salt, set aside as well.
- Heat a pan and add the soy sauce mixture, cook for a few minutes until it starts to thicken.
- Return to the pan with the meat sauce, mushrooms and vegetables. Mix and cook for another 2 minutes.
- Add the pasta and mix well with the sauce. Finish with the chives and turn off the heat.
- Serve then with the crunchy butter beans on top.
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