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Yakisoba Veg
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
8 servings
Raissa Rodrigues
@chefraissarodrigues- Ingredients
- Recipe
- Noodles for yakisoba250 g
- Shitake Mushrooms100 g
- Corn starch2 tablespoon
- Sesame oil4 tablespoon
- Shoyo Coconut Amino1 tablespoon
- Mixed vegetables carrot, broccoli, onion and chard250 g
- Water2/3 cup
- Shoyo Coconut Amino1/3 cup
- Chopped green onions to taste
- Roasted Sesame to taste
- Cook the Yakisoba noodles according to the package information. In a medium skillet, place 4 tablespoons of sesame oil and place over high heat, when it is very hot, add the previously sliced or hydrated mushrooms and fry until cooked. Add the vegetables from the hardest to the softest to brown and stir well. Mix 2/3 cup of water tea with 1/3 cup of soy tea, then add 1 tablespoon of cornstarch and mix with a spoon. - Pour the cornstarch and shoyo mixture into the skillet and cook until the sauce has thickened a bit - approximately 3 minutes after boiling. Turn off the heat, sprinkle chopped green onions and sesame seeds and serve immediately.
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