- Posted by elimam
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| Servings |
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Ingredients
- 280g fresh yellow noodles
- 5 teaspoons Extra Virgin Olive Oil
- 150g carrot
- 60g onion
- 60g cabbage
- 30g scallions
- 3 tablespoons chuno sauce
- 1/2 tablespoon Oyster sauce
- 1/4 teaspoon ground white paper
- 5g Katsuobushi
- Aonori for garnish
- Beni shoga for garnish
Ingredients
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Instructions
- Boil the noodles for 1 minute less than what the package directions say. When the noodles are done, drain and rinse very well with cold water, using your fingers to agitate the noodles.
- Drain as much water off the noodles as possible by using a dropping motion with both hands and yanking up suddenly.
- Toss the noodles with 2 teaspoons of vegetable oil to keep the noodles from sticking together.
- Prep the vegetables and make the sauce by whisking together the chuno sauce, oyster sauce, and white pepper.
- Heat a pan over medium-high heat until hot and then add 2 tablespoons of oil along with the carrots, onions and any tougher bits of cabbage. Stir-fry until the carrots are tender and then add the cabbage and scallions. Continue stir-frying until the cabbage is cooked.
- Add the noodles and sauce and use two utensils to lift and drop the noodles as if you’re tossing a salad to coat them evenly with sauce.Sprinkle the katsuobushi onto the noodles, and continue tossing until the noodles are a uniform color and you can smell the sauce starting to caramelize.
- Plate the yakisoba and sprinkle with aonori and beni shoga to garnish.
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