Yakisoba Protein Of Your Choice Recipes

Steps:

• Bring a pot of water to a boil, salt it, and add noodles. Cook until just done, about 3 minutes. Drain in a colander and run under cold water. Toss noodles with sesame oil to keep them from sticking together, and set aside.
• Put peanut oil in a large skillet over medium-high heat. When it's hot, add ginger and cook, stirring, until just fragrant, about 1 minute. Add protein and cook until no longer pink and is starting to brown around the edges.
• Add cabbage and carrots to skillet and stir; sprinkle with salt. Continue to cook until vegetables soften, adding a bit of water, as needed to keep them from sticking.
• Meanwhile, stir together in a small bowl ketchup, soy sauce, Worcestershire sauce, mirin, and hot sauce. When vegetables are soft and any liquid has evaporated, add noodles and sauce to skillet. Toss to coat everything well and cook until noodles are warmed through. Serve, topped with chopped scallions.

Steps:

• In a medium pan, boil 2 cups of water. Add Vegeusa beef strips and cook until tender (approximately 5 minutes). Drain and set aside.
• In a skillet, cook onion and green pepper (optional) in olive oil until slightly tender, then add broccoli and cook until tender. Set aside.
• While your veggie are cooking, prepare the sauce by mixing the minced garlic, sauce combination of your choice, sriracha chili sauce, and water.
• In your skillet or hot wok, add rehydrated beef strips and cook for a minute or two just to brown it a bit, then add your veggie mix, Yakisoba noodles, and sauce and mix well. Add black pepper and sesame oil to taste (I usually just try the cover the top with black pepper and maybe make a small circle with sesame oil. Stir until well mixed. Heat for 5-10 minutes and serve.

Steps:

• Shredded pickled red ginger (beni shoga or kizami beni shoga; see Cook's Note)
• For the yakisoba sauce: Whisk together the Worcestershire sauce, ketchup, sugar and soy sauce in a small bowl and reserve.
• For the yakisoba: Place the noodles in a bowl, add about 1 teaspoon of the oil and stir to separate.
• Heat the remaining oil in a skillet over high heat for 1 to 2 minutes. Add the pork belly and sear on all sides, about 3 minutes. Stir in the mushrooms, onion and carrot and cook until tender but not cooked all the way, 3 to 4 minutes. Add the cabbage and cook until almost tender, about 1 minute. Stir in the scallions and cook until slightly softened, about 30 seconds. Sprinkle in some pepper.
• Add the noodles to the skillet and lower the heat to medium. Stir to warm and combine the noodles with the vegetables in the skillet for about 30 seconds. Stir in the yakisoba sauce and cook until the sauce is absorbed and distributed, about 1 minute. Plate up and top with the dried green seaweed and pickled red ginger if using.