Chef Susan's Yakisoba

Sauce Ingredients

3 tbsp Worcestershire Sauce (Bull Dog Brand Preferred)

1 tbsp Ketchup

1 tbsp Honey

1 tsp Mirin

1 tbsp Soy Sauce

1 tbsp Oyster Sauce

½ tsp Garlic Powder

½ tsp Bonito Powder

Yakisoba Ingredients

8 oz Your Choice Of Meat for Yakisoba (Chicken, Steak, Shrimp, Or Pork Belly)

1 Thinly Sliced Cabbage

1 tbsp Minced Garlic

¼ Medium Onion, Sliced

1 Medium Carrot, Julienned

½ cup Brown Mushrooms, Sliced

1 tbsp Vegetable Oil

16 oz Yakisoba Noodles

Toppings

In a bowl, combine all the sauce ingredients.

Whisk until all the ingredients are dissolved. Set aside

Heat a wok over medium-high heat, add the vegetable oil and when it is simmering. add your protein and stir fry until cooked through. Remove and set aside. Add the onions, garlic and carrots. Stir fry for 2-4 minutes until fragrant but not soft.

Add the mushrooms and stir fry for a minute or two until lightly softened.

Add the noodles and stir fry for 2-3 minutes. Remove from heat, add the protein back in and the sauce. Stir to coat.

Top with pickled ginger, dried seaweed and sesame seeds.

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Chef Susan’s Yakisoba