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Yakisoba with vegetables and mushroom

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Yakisoba with vegetables and mushroom

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

40 min(s)

Porções

6 servings

Lilian Boaventura

@queridacomidavegana
  • Ingredients
  • Recipe
  • Noodles for yakisoba200 g
  • Frozen vegetables for yakisoba250 g
  • Zucchini, sliced into strips0.5 unit(s)
  • Red bell pepper, sliced into strips0.5 unit(s)
  • Yellow bell pepper, sliced into strips0.5 unit(s)
  • Sliced red onion1 unit(s)
  • Sliced Paris Mushroom100 g
  • Sesame oil2 tablespoon
  • Naturally Fermented Shoyo200 ml
  • Water200 ml
  • Maizena1 tablespoon
  • Ginger to taste
  1. Cook the macaroni until al dente. Reserve.
  2. In a pan, sauté the onion, pepper and mushroom in oil.
  3. Add the vegetables for Yakisoba, the carrot and the zucchini and sauté a little.
  4. Add the soy sauce and cover so the vegetables are al dente.
  5. Add the cornstarch to the water and mix. Add this mixture to the pan. The cornstarch will thicken the broth. I also observed with practice that if you add all the necessary soy broth it becomes very salty. So we have a full-bodied and salty broth to measure.
  6. Add the macaroni and ginger mix well.
  7. Turn off when everything is sufficiently mixed and heated.

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