Yakisoba Japanese Pan-fried Noodles

Name: Yakisoba Japanese Pan-fried Noodles Recipe
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6
Ingredients: 1.5 tbsp canola oil; 2 tbsp indochina seasoning; .25 cup low sodium soy sauce; .25 cup teriyaki sauce; 1 onion sliced; .25 cabbage sliced; .5 lb crimini mushrooms quartered; 1 red bell pepper sliced; 1 green bell pepper sliced; .25 lb snap peas; 1 lb udon soba or vermicelli noodles; .5 carrot shredded; 1tbsp sesame seeds

Minutes to Prepare: 15
Minutes to Cook: 60

Number of Servings: 6

Ingredients

1.5 tbsp canola oil2 tbsp indochina seasoning.25 cup low sodium soy sauce.25 cup teriyaki sauce 1 onion, sliced.25 cabbage, sliced.5 lb crimini mushrooms, quartered1 red bell pepper, sliced1 green bell pepper, sliced.25 lb snap peas1 lb udon, soba, or vermicelli noodles .5 carrot, shredded1tbsp sesame seeds

Directions

Warm a large skillet (preferably not non-stick) to medium high. Add oil to warm. Add 1 tbsp indochina seasoning and cook until fragrant (about 2 minutes). Add onions and cook until they start to tenderize (about 3 minutes). Add cabbage, mushrooms, peppers, and peas and cook for 5 minutes. Add remaining indochina seasoning and half the soy sauce. Cook until tender (about 15 minutes). While vegetables are cooking boil 1 lb of noodles until al dente. Drain but do not rinse. When vegetables are tender, add noodles, remaining soy sauce, and teriyaki sauce. Toss until well incorporated. Cook noodles on for an additional 5 minutes stirring occasionally. Dress with sesame seeds and shredded carrots just prior to serving.

Serving Size: 6-8 servings

Number of Servings: 6

Recipe submitted by SparkPeople user SROPERCO.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 389.2
Total Fat: 7.5 g
Cholesterol: 0.0 mg
Sodium: 370.4 mg
Total Carbs: 67.8 g
Dietary Fiber: 6.6 g
Protein: 13.5 g

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