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  • 100 Easy Dinners - 42

    From Dave Drum@1:3634/12 to All on Monday, December 02, 2024 15:55:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Vegetable Yakisoba
    Categories: Pasta, Vegetables, Mushrooms, Greens, Herbs
    Yield: 4 servings

    MMMMM--------------------------YAKISOBA-------------------------------
    1 lb Frozen presteamed yakisoba
    - noodles; thawed
    3 tb Neutral oil
    1 sm Yellow onion; thin sliced
    2 md Carrots; peeled, in
    - matchsticks
    1 lg Red bell pepper; stemmed,
    - cored, thin sliced
    Salt & black pepper
    1 tb Minced garlic
    8 oz Shiitake mushrooms; stemmed,
    - thin sliced
    8 oz Baby kale
    1 c Thin sliced scallions

    MMMMM---------------------------SAUCE--------------------------------
    3 tb Oyster sauce
    3 tb Soy sauce
    2 tb Worcestershire sauce
    1 tb Oil
    1 tb Ketchup
    2 ts Granulated sugar
    1/4 ts Grated fresh ginger
    1/4 ts Black pepper

    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.

    In a 12" 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.

    Meanwhile, make the sauce: In a small bowl combine all
    of the ingredients and mix well.

    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.

    Divide yakisoba among 4 plates and garnish with the
    remaining scallions. Serve warm.

    By: Kay Chun

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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