Ingredients
The following ingredients have 4 Servings
- 2 tablespoons mirin ((such as Mizkan Mirin Sweet Cooking Seasoning))
- 2 tablespoons ponzu sauce ((such as Mizkan Ponzu Citrus-Seasoned Soy Sauce))
- 1 tablespoon oyster sauce ((or vegetarian oyster sauce))
- 2 teaspoons Worcestershire sauce ((vegan Worcestershire if making vegetarian))
- 2 tablespoons oil
- 8 fresh shiitake mushrooms ((thinly sliced))
- 1 small onion ((peeled and thinly sliced))
- 1 medium carrot ((julienned))
- 1 cup green cabbage ((julienned))
- 1/2 red bell pepper ((julienned))
- 1 pound fresh yakisoba noodles ((450g))
- 3 scallions ((julienned))
- toasted sesame seeds ((optional garnish))
Instruction
- In a small bowl, mix together the mirin, Ponzu sauce, oyster sauce, and Worcestershire sauce until thoroughly combined.
- Add 2 tablespoons of oil to the wok, along with the shiitake mushrooms. Stir-fry for 2 minutes and then add the onions, carrots, cabbage, and bell pepper.
- Stir-fry for another 2 minutes, and then add the noodles. Pour the sauce mixture over the noodles. The liquid will help break them up.
- Continue to stir-fry the mixture for another 2-3 minutes until the noodles are heated through. Add the scallions and stir-fry for 1 more minute. Serve, garnished with black sesame seeds if desired.
