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 Garlic; minced
     8 oz Shiitake mushrooms; stemmed,
          - thin sliced
     8 oz Baby kale
     1 c  Scallions; thin sliced

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 tb 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 tb 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.

 Recipe by Kay Chun

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

 Uncle Dirty Dave's Archives

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