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- Ingredients
- Recipe
- Noodles for yakisoba400 g
- Vegetable oil3 tablespoon
- Sesame oil1 tablespoon
- Chopped Onion1/2 unit(s)
- Chopped Ginger2 teaspoon
- Chopped Broccoli1/2 unit(s)
- Chopped Cauliflower1/2 unit(s)
- Carrots, chopped into thin strips2 unit(s)
- Red cabbage in thin strips1 unit(s)
- soy sauce1/4 cup
- Tonkatsu sauce1/4 cup
- Sesame to taste
- Chopped chives to taste
- Cook the macaroni according to the instructions on the package. When cooked, drain the water and set aside.
- In a large pan or skillet, heat the oils. Add the onion and ginger and cook until the onion is lightly browned.
- Add broccoli and cauliflower. Cook for approximately 7 minutes, until the vegetables are “al dente”. Add carrots and cabbage, cook until carrots are slightly soft.
- When the vegetables are ready, remove from the pan and transfer to a bowl and set aside.
- Transfer the noodles to the same pan in which the vegetables were cooking and let it fry for about 3 minutes.
- Add the vegetables to the noodles and add the soy sauce and tonkatsu sauce. Mix.
- Serve with sesame and chives to taste.
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