Subj : 100 Easy Dinners - 42
To   : All
From : Dave Drum
Date : Mon Dec 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

 Uncle Dirty Dave's Archives

MMMMM

... If life gives you lemons don't make lemonade. Life didn't give you any ice.
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