Mushroom Yakisoba
Mushroom Yakisoba stir-fry is the ultimate umami-packed version of the classic Japanese street food. Tender noodles get tossed in a sweet-savory sauce and then mixed with an assortment of meaty mushrooms that provide a hearty texture.
Equipment
1 Wok
Ingredients
- 16 ounces yakisoba noodles or egg noodles
- 2 tablespoons cooking oil
- 1 small yellow onion sliced in moon-shape
- 8 ounces baby Bella mushrooms
- 1 cup carrots julienned
- 4 cups cabbage shredded
- 4 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sugar
- 2 tablespoons sesame oil
- ¼ cup green onion chopped for garnish
Instructions
- Boil yakisoba noodles for 2 minutes until cooked but still firm. Drain and rinse noodles in cold water. Set aside.
- Heat oil in a wok or large skillet over high heat. Stir fry onions for 1 minute before adding mushrooms. Cook them for 3 minutes.
- Add cabbage and carrots to the wok and stir fry for 2-3 minutes.
- Stir in cooked yakisoba noodles along with soy sauce, oyster sauce, brown sugar, and sesame oil. Toss everything together while cooking for 2-3 minutes. Turn off the heat and adjust the taste with salt & pepper as desired.
- Transfer yakisoba to serving plates. Sprinkle with green onions. Drizzle with mayo and okonomiyaki sauce (optional). Enjoy!
Nutrition
Calories: 135kcalCarbohydrates: 11gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.02gSodium: 861mgPotassium: 374mgFiber: 2gSugar: 6gVitamin A: 3651IUVitamin C: 20mgCalcium: 43mgIron: 1mg
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