Yakisoba
Ingredients
- 2 tbsp worcester sauce
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp rice wine vinegar
- 2 tsp sugar
- 2 tbsp ketchup
- 1 tsp sriracha
- 1 tsp cornstarch
- 4 dried shiitake mushrooms
- Soba noodles
- Shiitake mushrooms
- 6 cloves garlic
- Broccoli
- 1 onion, sliced
- ½ small cabbage head, chopped
- 1 red pepper, sliced thinly
- 1 carrot, sliced thinly
- 4 spring onions, sliced
- 1 tbsp toasted sesame seeds
Steps
- Pour boiling water over rinsed dried shiitake, set aside to infuse for as long as you can.
- Combine ingredients from soy sauce to cornstarch plus 3 tbsp of water and 2 tbsp of mushroom water.
- Cook your noodles a couple of minutes less than you would normally. Run under a cold tap and set aside.
- Heat wok and add oil, once hot add the broccoli, cabbage, carrot, onion, garlic and bell pepper. Stir fry for a few minutes.
- Add the shiitake mushrooms and spring onion whites.
- Move the vegetables to the side of the wok and add the sauce. Add the noodles to the wok and mix.