vegetarian yakisoba

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vegetarian yakisoba

Name: vegetarian yakisoba
Prep time: 35 min
Total time: 35 min
Yield: 6 Servings
Ingredients: 300 g Yakisoba dough; 1 unit(s) Carrot; 1 unit(s) Onion; 1/2 unit(s) Broccoli; 1/2 unit(s) Cabbage; 100 ml Shoyu; 3 tablespoon Sugar; 2 tablespoon Corn Starch; 1 tablespoon Grated Ginger; 1 teaspoon Black pepper; 1 tablespoon Salt; 2 unit(s) Garlic (clove without core); 50 ml Olive oil; 1 tablespoon Roasted Sesame Oil; 1 unit(s) Red Bell Pepper

🇧🇷Brazil

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(Português)

35 min(s)

6 servings

Arícia Ridan

@aricia

Ingredients
Recipe

Yakisoba dough300 g
Carrot1 unit(s)
Onion1 unit(s)
Broccoli1/2 unit(s)
Cabbage1/2 unit(s)
Shoyu100 ml
Sugar3 tablespoon
Corn Starch2 tablespoon
Grated Ginger1 tablespoon
Black pepper1 teaspoon
Salt1 tablespoon
Garlic (clove without core)2 unit(s)
Olive oil50 ml
Roasted Sesame Oil1 tablespoon
Red Bell Pepper1 unit(s)

Put a medium pot of water on to boil with a tablespoon of salt.
Sanitize the vegetables
Peel the carrot and cut the vegetables into medium pieces, it's nice to make small broccoli trees and carrot pieces cut into small tubes on the side
Finely chop the onion and grate the garlic
When the water comes to a boil, cook the pasta for 6 minutes.
In a wok or large skillet, sauté the garlic and onion in olive oil and toasted sesame oil
Add the vegetables to the stew, sauté
Make a mixture of soy sauce, sugar, cornstarch in a mug, fill the mug with the pasta cooking water
Drain and add the pasta to the vegetables, sauté
Add the soy sauce mixture, stir well, lower the heat.
Pique chives and throw on top, finish with kingdom pepper and serve hot!
I didn't put a lot of vegetables in the recipe to be more practical, but you can play with it however you want.

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vegetarian yakisoba

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