Yakisoba Stir Fry
1 med yellow onion
1 green pepper
1 red pepper
1 can waterchestnuts
1 cup bean sprouts
4 med mushrooms
1/2 cup sweet peas
1 tablespoon Chinese five spice
1 teaspoon vegetable oil
1 pkg yakisoba noodles (found in vegetable section of grocery stores)
Chopp all of the veggies to bite size. Sautee the onion, peppers and peas first, adding the chinese five spice as desired. Then add in the waterchestnuts, sprouts, and mushrooms, as these require less cooking time. Run the noodles under hot water to separate, and then add them and the yakisoba spices (packet in noodles) to the stir fry. Toss and sautee until desired tenderness of veggies and enjoy!
(I experiment with spices/sauces sometimes adding stir fry sauce or teriaki/soy sauces, salt and even vinegar)
SO HOW'D IT GO?
hey y'all, i'm terrible with all these conversion things, but apparently my 0.1 litre cup is 4 cups.
for an emergency yakisoba sauce (i had it once at a restaurant and lost my heart completely. so there are days when you have none of the ingredients but MUST HAVE ANYWAYS) i would mix 1.5 cup of dark soy sauce and white soy sauce (if you don't have white soy sauce, it's ok too, it's an emergency after all), and half a cup of rice vinegar, but i guess any type of vinegar you have in hand will do. then two or three teaspoons of any sugar you have.
for me it was rather salty, but my boyfriend liked it - so if you want it a little milder, you can alter it so that the whole sauce thing is actually 3 cups.
- bunni and her terrible english. (humble apologies *bows*)
this i gotta try! ;D