1/2 Photos of Yakisoba (Japanese Spaghetti) 5 Ww Points
This was pulled from the ww community. It's a yummy favorite. Great to reheat for lunch. Great as a main dish. I sometimes add peanuts, shrimp, or other protein. Substitute veggies or pasta, or your personal favorites. Napa cabbage can be used instead of bok choy.
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Units: US | Metric
- 1 small onion, chopped
- 1 sweet red pepper, sliced
- 4 medium mushrooms, sliced
- 1/2 head bok choy, sliced
- 1/2 cup green peas, frozen
- 1/2 cup bean sprouts
- 1 (6 ounce) can water chestnuts, drained & rinsed
- 1 teaspoon sesame oil
- 2 tablespoons Worcestershire sauce
- 2 tablespoons ketchup
- 2 tablespoons light soy sauce
- 2 tablespoons oyster sauce
- 6 ounces japanese noodles
- 1Chop bok choy (or napa cabbage). Slice sweet red pepper, mushroom, onion. Mince garlic. Measure peas and bean sprouts.
- 2Combine ketchup with soy, worcestershire, and oyster sauces. Set aside.
- 3Cook yakisoba (udon, or dry spaghetti). Separate as it cooks. Drain & set aside.
- 4Heat oil in large skillet. Add peppers, mushroom, garlic, onion, bean sprouts, and peas. Stir fry about 5 minutes. Add water chestnuts, and bok choy, and continue to stir fry. Add cooked noodles and sauce. Mix well. Serve.
- 5Extra sauce is 0 points. Add points for peanuts, shrimp or other additions.
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Nutritional Facts for Yakisoba (Japanese Spaghetti) 5 Ww Points
Serving Size: 1 (428 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 388.8
- Calories from Fat 43
- Total Fat 4.7 g
- Saturated Fat 1.0 g
- Cholesterol 47.8 mg
- Sodium 1337.6 mg
- Total Carbohydrate 73.8 g
- Dietary Fiber 8.1 g
- Sugars 14.2 g
- Protein 15.7 g