Prep Time:10 min
Ingredients
- 2 (5-7oz) packets of refrigerated Yokisoba Noodles
- 3-4 cloves of Garlic
- 1 1/2 tsp freshly grated Ginger
- 1/4 cup Soy Sauce
- 1 tbsp Brown Sugar
- 1 tsp White/Black Pepper powder
- 1 tbsp Olive Oil
- 1 tbsp Toasted Seasame Oil
- 1/2 large Onion
- 3 stalks of Celery
- 1 1/2 cups shredded Cabbage
- Salt to taste
Instructions
- Peel and grate 3-4 cloves of garlic and about 11/2 teaspoons of fresh ginger into a small bowl.
- Add the soy sauce, brown sugar and pepper to the bowl and stir it all together well. Set the sauce mixture aside.
- Slice the onion, celery stalks & set aside. Also shred roughly 1 1/2 cups of cabbage too.
- Discard the seasoning sauce packets from the Yakisoba noodle packs and add the noodles to a pot of boiling water to loosen them. You don’t want to cook the noodles (as they are pre-cooked), so just a minute or two, separating the strands with a fork or spaghetti spoon and then drain the noodles well.
- Heat the olive oil and toasted seasame oil together in a large wok or skillet.
- Add the onion and celery and toss or saute them on high heat for about 1-2 mins until slightly tender (you want them still crisp and not soggy)
- Immediately add the yakisoba noodles and sauce mixture, tossing and stirring until everything is well coated in the sauce (2-3 mins).
- Toss in the cabbage and turn the heat off, keeping the cabbage fresh and crispy. Give it a quick taste and add salt if necessary.
- That’s it folks! It’s as simple as that. Serve hot with your favorite stir-fry or Asian dish like Lemon Chicken or Chili Pork with Peppers. Yummm…..
Eating Out at Home 