Vegetable Yakisoba

INGREDIENTS:

  • 1/2 head green cabbage 

  • 1 yellow onion

  • 2 carrots 

  • 1 crown broccoli 

  • 1 inch fresh ginger 

  • 2 Tbsp vegetable oil

  • 2 3oz. packages ramen noodles, seasoning packets discarded

  • 1 tsp sesame oil, optional 

  • 1/4 cup liquid aminos

  • 1/4 cup worcestershire sauce 

  • 2 Tbsp ketchup 

  • 1 Tbsp sriracha 

  • 1 Tbsp sugar 

INSTRUCTIONS:

  • I pre-made the ramen noodles without the packet mix and tossed with a lil bit of sesame oil.  Again, you can use any noodles you wish but I feel most of us have these ramen packs in our pantry.

  • In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar. 

(Use only 1/2 tsp of sriracha if you don’t want it spicy, use up to 1 Tbsp if you like it hot.  I’m using a full Tbsp for a ‘lil kick)

  • Stir until the ketchup and sugar are dissolved. Pour the sauce into the skillet with the vegetables with the heat still on medium high. 

  • The wonderful thing about this recipe is that you can use just about any mix of vegetables that you have leftover in your fridge. Just stay away from very watery ones, like tomatoes. 

  • Also, to make life easier, you can replace the hand shredded cabbage and carrots with a bag of pre-shredded coleslaw mix (shredded cabbage and carrots) which is what I’m using :)

  • Add the noodles, stir to coat everything in the sauce, and heat through (just a few minutes).

  • Serve and enjoy :)