Recipe by scarysheree
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.
Top Review by Bonnie G #2
We LOVED this recipe. I was searching for a WW recipe and found this. Have to admit when I first read this was not sure that we'd like it but decided to try it any ways. I used a mix of both red and yellow sweet peppers and left out the mushrooms as mine had spoiled when I went to use them and added a sprinkling of crushed red pepper for spice. Other than that followed it exactly using spagetti for the noodles. Loved the spice of the sauce, it was so good and the final result was so fresh tasting and not to heavy for a hot day. Went together so fast and had all the ingrediants (expect for spoiled mushrooms) on hand so not only fast but easy. This is sure to be a fav in this house - thanks so much for posting.
- 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
Directions See How It's Made
- Chop bok choy (or napa cabbage). Slice sweet red pepper, mushroom, onion. Mince garlic. Measure peas and bean sprouts.
- Combine ketchup with soy, worcestershire, and oyster sauces. Set aside.
- Cook yakisoba (udon, or dry spaghetti). Separate as it cooks. Drain & set aside.
- Heat 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.
- Extra sauce is 0 points. Add points for peanuts, shrimp or other additions.