Vegetable Yakisoba

Ingredients

• Noodles

  Egg, cooked, unenriched, with added salt

  454g

• Oil

  Submarine Sandwich - Wegmans

  3 tbsp or 42g

• Onions

  Raw

  1 small or 70g

• Carrots

  Raw

  2 medium or 122g

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Garlic

  Raw

  1 tbsp or 9g

• Mushrooms

  Maitake, raw

  8 oz or 227g

• Kale

  Scotch, raw

  8 oz or 227g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 cup, chopped or 100g

• Oyster sauce

  Ready-to-serve

  3 tbsp or 54g

• Soy sauce

  Regular sodium, Shoyu

  3 tbsp or 48g

• Worcestershire sauce

  2 tbsp or 34g

• Oil

  Submarine Sandwich - Wegmans

  1 tbsp or 14g

• Ketchup

  Low sodium

  1 tbsp or 15g

• Sugar

  White, granulated sugar

  2 tsp or 8g

• Ginger

  Spices, ground

  ¼ tsp or 0.5g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

Directions

1. Make the yakisoba: Place yakisoba noodles in a colander and rinse under room-temperature water. Using your hands, gently loosen and separate noodles. Drain well.
2. In a 12-inch high-sided nonstick skillet, heat 1 tablespoon of the oil over medium-high. Add noodles and spread in an even layer; cook undisturbed until golden and charred in spots, 3 minutes. Stir noodles once, then cook undisturbed until golden and charred in spots on the other side, 2 minutes longer. Transfer to a large plate.
3. Meanwhile, make the sauce: In a small bowl combine all of the sauce ingredients(below scallions) and mix well.
4. To the skillet over medium, add the remaining 2 tablespoons oil, onion, carrot and bell pepper, and season with salt and pepper. Cook, stirring occasionally, until the vegetables are softened and charred in spots, 5 minutes. Stir in garlic until well combined, then add mushrooms and cook, stirring occasionally, until vegetables are tender and light golden, 3 to 5 minutes. Stir in kale in batches until wilted. Add the noodles, sauce and all but 1/4 cup of the scallions, and cook, stirring occasionally, until sauce is absorbed, about 3 minutes. (Noodles should be nicely coated in the sauce but not soupy.) Season with salt and pepper.
5. Divide yakisoba among 4 plates and garnish with the remaining scallions. Serve warm.
6. Recipe by: Kay Chun (source: https://cooking.nytimes.com/recipes/1022780-vegetable-yakisoba?action=click&module=Collection%20Page%20Recipe%20Card®ion=Easy%20Weeknight%20Noodles&pgType=collection&rank=1)

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