Yakisoba Fried Noodles - Cuisine Magazine - From New Zealand to the World

Name: Yakisoba Fried Noodles - Cuisine Magazine - From New Zealand to the World
Ingredients: SAUCE; 2 tablespoons oyster sauce; 2 tablespoons tonkatsu sauce; 2 tablespoons tomato ketchup; 1 tablespoon soy sauce; 1 teaspoon sugar; NOODLES; 200g dried ramen noodles (or 500g fresh); 2-3 mushrooms (shiitake, for example); 1 tablespoon sesame oil; ¼ head of cabbage, finely sliced; ½ small onion, thinly sliced; ¼ green capsicum, thinly sliced; 1 carrot, peeled and cut into matchsticks; 50g mung bean sprouts; 4 eggs; 1 spring onion, finely chopped; OPTIONAL GARNISHES; beni shoga (red pickled ginger), toasted sesame seeds, aonori (green seaweed flakes) or dried nori seaweed cut into strips, katsuobushi (dried bonito flakes)

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Yakisoba (which, despite its name, is made with ramen noodles not soba noodles) is a dish I grew up on and it makes an excellent weeknight meal – quick, satisfy

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Ingredients

SAUCE
2 tablespoons oyster sauce
2 tablespoons tonkatsu sauce
2 tablespoons tomato ketchup
1 tablespoon soy sauce
1 teaspoon sugar
NOODLES
200g dried ramen noodles (or 500g fresh)
2-3 mushrooms (shiitake, for example)
1 tablespoon sesame oil
¼ head of cabbage, finely sliced
½ small onion, thinly sliced
¼ green capsicum, thinly sliced
1 carrot, peeled and cut into matchsticks
50g mung bean sprouts
4 eggs
1 spring onion, finely chopped
OPTIONAL GARNISHES
beni shoga (red pickled ginger), toasted sesame seeds, aonori (green seaweed flakes) or dried nori seaweed cut into strips, katsuobushi (dried bonito flakes)