Yakisoba Japanese Pan-fried Noodles

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

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.