At Home With Theresa

I went to Mitsuwa last week with my mom and one of the items I got was this bag of Yaki Soba (of course I forgot the cabbage!). This is the short cut version for busy weekday lunch/dinner. Of course you can prepare the sauce from scratch but sometimes, we just do not have time to do everything we want to do. For those days, I am more than grateful for semi-prepared foods. This allows you to get something on the table pretty fast, yet still good for you, with all the veggies, protein and carbohydrates your body needs.

Everything needed to flavor the dish is in the bag together with the noodles, so all you need to add is protein and a ton of veggies. You can definitely tailor this to your taste, adding veggies, or substituting more of the ones you like. Water chestnuts, cabbage, carrots, scallions, leeks, shiitake mushrooms, chicken, pork, shrimps, etc. would all taste great in this dish.

Ingredients: 

2 tablespoons canola oil

1/2 – 1 lbs meat or sea food, sliced thinly 

1 onion, sliced thinly

1 cup sliced mushrooms

1 bag bean sprouts

1 cup chopped celery

1/4 cup canola oil

3/4 cup water

ground black pepper

1 package Yakisoba Noodles (comes with 3 servings, 16-17 oz or 454-480 g)

Procedure:

1. Heat oil in a saucepan and brown the meat. Add onions and cook until soft.
2. Add mushrooms, beansprouts, and celery and cook for about a minute.
3. Mix well and transfer to a bowl and set aside.
4. In the same saucepan, heat 1/4 cup of oil and 3/4 cup water. Add all 3 packages of noodles and loosen a bit while mixing gently. Cook until the water is absorbed and the noodles are not stuck together anymore.
5. Add the seasoning packets and mix well. Add back the reserved meat and vegetable mixture, sprinkle with ground pepper and mix well.
6. Serve hot.