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Yakisoba with beef and chicken

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Yakisoba with beef and chicken

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Tempo de preparo

40 min(s)


6 servings

Thata Magalhães

  • Ingredients
  • Recipe
  • Noodles for yakisoba400 g
  • Meat (shoulder core) cut into cubes300 g
  • Chicken fillet cut into cubes300 g
  • Cauliflower florets2 cup
  • Broccoli florets2 cup
  • Chard or Shredded Cabbage2 cup
  • Sliced Carrot1 unit(s)
  • Onion cut into petals1 unit(s)
  • Water4 cup
  • Corn Starch3 tablespoon
  • Shoyu Sauce1 cup
  • Worcestershire sauce3 tablespoon
  • Beef broth1 unit(s)
  1. Start by pre-braising the vegetables: cauliflower, chard, carrots and broccoli. You can sauté them until they are al dente, about 3 to 5 minutes.
  2. Prepare the sauce for yakisoba: put the water together with the cornstarch, a cup of Shoyu sauce, the two spoons of Worcestershire sauce and the meat broth already diluted in hot water, stir well and bring to a boil until thickened. When ready, book!
  3. Cook the pasta according to package directions
  4. Put the meats and chicken to fry until well sealed
  5. Add the pre-braised vegetables and let them sauté a little longer.
  6. Add the already drained and washed pasta and half the sauce, let it cook for approximately 3 minutes
  7. Turn off the fire and finish with the rest of the sauce, serve then!
  8. Obs:existem sauces ready for yakisoba if you prefer, just replace the amount of sauce that was made in the recipe.

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