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- Ingredients
- Recipe
- Noodles for Yakisoba500 g
- Onion, chopped into medium pieces1 unit(s)
- Small bunch of cauliflower1 unit(s)
- Small bunch of Broccoli1 unit(s)
- Yakisoba Sauce Pack2 unit(s)
- Soyo sauce can be to taste100 ml
- Minced duck meat300 g
- Minced chicken300 g
- Champignon100 g
- Large carrot, cut into slices1 unit(s)
- Water200 ml
- Butter100 to taste
- Chard100 to taste
- Boil water with a little oil, add the pasta and let it cook. While the pasta is cooking, take a large skillet and sauté the onion in butter before the onion is golden, add the meat and chicken and stir until browned. Add the yakisoba sauce and the mecca soyo sauce well. Add shoulderphobia, cauliflower to carrots and mix well When the pasta is al dente, remove from the heat and let it drain in the colander. Stir the mixture for about 7 minutes, add the chard and the champignon stir well. Take another frying pan put butter take some of the noodles from a light fry and put it in the mixture, repeat this process until you run out Keep stirring if you need to add more agogô, stir for 3 minutes and turn off the heat.
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