Ingredients: serves two
280g Boiledramen egg noodles
120g Carrot, julienned
50g Onion, sliced
70g White cabbage, chopped
2 tbsp Worcestershire sauce
2 tbsp Ketchup
Pinch of salt and pepper
5g Katsuobushi (bonito flakes)
Aonori seaweed as needed
Vegetable oil as needed
Directions
1. Prepare the vegetables and noodles. Heat a pan and add oil along with the carrots, onions and white cabbage. Stir-fry until the vegetable is cooked.
2. Add the boiled noodles and sauces and continue stir-frying until they are coated evenly with sauce. The noodles will be in brown colour and smell well as the sauce will start to caramelize.
3. Serve the yakisoba on dish and sprinkle with katsuobushi and aonori to garnish.
You can add more ingredients like
seafood, meat etc…
Recipe sent by Hilton Colombo
Ikoi Tei Chef Hikaru
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