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Vegetable and vegetable yakisoba

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Vegetable and vegetable yakisoba


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Tempo de preparo

40 min(s)


6 servings

Raquel Novais

  • Ingredients
  • Recipe
  • Cauliflower1/2 unit(s)
  • Ninja Broccoli1/2 unit(s)
  • Carrot1 unit(s)
  • Red cabbage1/2 unit(s)
  • Onion1 unit(s)
  • Red Pepper1/2 unit(s)
  • Swiss Chard (leaf)4 unit(s)
  • Noodles for yakisoba or spaghetti250 g
  • Chicken breast (fillet)300 g
  • Salt and Black Pepper to taste
  • Olive oil2 tablespoon
  • Shoyo (soy sauce - preferably for the light one that has less sodium)2/3 cup
  • Corn starch2 tablespoon
  • Lemon1/2 unit(s)
  • Girl's Finger Pepper1/2 unit(s)
  • Ginger1 tablespoon
  • Garlic (clove)2 unit(s)
  • Roasted black and white sesame2 tablespoon
  • Chives (pack)1/2 unit(s)
  • Rice Vinegar2 tablespoon
  • Water2.5 l
  1. Wash all vegetables. The tip is to cut into different shapes, to show that they cook at the same time. Cut the carrots into thin slices slightly diagonally. Cut the onion in half in the direction of the branches to the root, and then in cubes of approximately 2 cm. Cut the pepper into thin strips. Slice the cabbage into thin slices. The chards in the middle, splitting the stalk and then into wide strips. Cauliflower and broccoli in small florets. You can combine all vegetables in the same bowl.
  2. Also cut the chicken into small cubes. Season with salt and pepper to taste. In a skillet, heat the oil and brown the chicken. Add the finely chopped ginger and garlic. Sauté for 1 minute and then add the vinegar and sauté for another 2 minutes. Add the vegetables to the skillet, plus a drizzle of olive oil and let it sauté for 8 minutes, or until the vegetables are cooked.
  3. Meanwhile, boil water with a tablespoon of salt in a pan. Once boiling, cook the pasta for the time indicated on the package, removing 1 min. before. Leaving it still “al dente”. The cooking will be finished in the frying pan with the other ingredients. Add the noodles to the skillet and cook for 2 minutes.
  4. Meanwhile, prepare the sauce with the soy sauce, lemon and starch in a bowl. Mix well. Drizzle the entire skillet with the sauce. Cut the chives into thin slices, and the girl's pepper finely chopped. Add to the skillet and turn off the heat. Serve sprinkled with more chopped chives and sprinkle with sesame seeds.

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