Yakisoba Noodles in Broth Recipe

Name: Yakisoba Noodles in Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 leaves Cabbage; 1/4 Carrot; 2 rashers Half-strip of bacon; 1/3 packet Bean sprouts; 1/2 tbsp Vegetable oil for frying; 300 ml Water; 1/2 tbsp Chicken soup stock powder; 1 tbsp Soy sauce; 1 portion Yakisoba noodles; 1 tbsp Sesame oil; 1 tbsp Sake; 1/2 tbsp *Oyster sauce; 1 *Salt and pepper; 1 Black pepper

Servings: persons

2 leaves Cabbage
1/4 Carrot
2 rashers Half-strip of bacon
1/3 packet Bean sprouts
1/2 tbsp Vegetable oil for frying
300 ml Water
1/2 tbsp Chicken soup stock powder
1 tbsp Soy sauce
1 portion Yakisoba noodles
1 tbsp Sesame oil
1 tbsp Sake
1/2 tbsp *Oyster sauce
1 *Salt and pepper
1 Black pepper

1
Cut the cabbage and bacon into bite sizes.
2
Julienne the carrot.
3
Heat oil in a heavy saucepan and fry the 1 ingredients quickly.
4
Add the ingredients and bring to the boil.
5
Cook until the vegetables have wilted.
6
Heat sesame oil in a frying pan and fry the noodles.
7
Sprinkle sake and loosen the noodles.
8
Fry the noodles and season with the * ingredients.
9
Transfer to a deep serving dish.
10
Pour Step 2 over 3 and sprinkle with black pepper.

436

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 leaves Cabbage, 1/4 Carrot, 2 rashers Half-strip of bacon, 1/3 packet Bean sprouts, and more.

Yes, Yakisoba Noodles in Broth falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Yakisoba Noodles in Broth

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