Prep 5 mins
Cook 10 mins
My Mom and I created this after being stationed in Japan and eating Yakisoba from the street vendors. This is not exactly the same-but a good substitute
- Boil noodles in just enough water to cover, including seasoning packet.
- Saute cabbage and onions in 1 T cooking oil.
- when noodles are limp, drain and add to skillet with cabbage and onions with remaining oil.
- Stir to mix and fry noodles.
- Add remaining ingredients, toss to mix.
- Serve hot.
- Serves two.
- Can be doubled and can add leftover meat like steak, pork, or chicken to make a complete meal.
Warning this could be addicting! DH and I just wanted something simple for dinner tonight and this was perfect. I doubled the recipe, added 1 lb of ground pork and saved some of the noodle cooking liquid to add a little extra flavor. I had visions of having leftovers for breakfast, - it's gone not a single noodle left.
Mmm, very good! I halved the recipe and used 3/4 tablespoon cooking oil and 1/2 teaspoon sesame oil. I flavoured it with 2 teaspoons soy sauce. This was really simple to make and is good for brown bagging because it tastes good cold as well, although your recipe asks for it to be served hot! I will definitely make this again, and perhaps add a few more veggies.
We love yakisoba around here and this was just delicious! I sometimes use packages of stir-fry vegetables in my yakisoba so I opted to add a few more to this--carrots and bean sprouts. Thanks for the great recipe, which I will definitely make again!