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

Name: Yakisoba Fried Noodles - Cuisine Magazine - From New Zealand to the World
Ingredients: 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)

www.cuisine.co.nz

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

View full recipe on www.cuisine.co.nz

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.cuisine.co.nz.

Share this recipe:

Cooking tools:

Ingredients

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)