Yakisoba


Ingredients:


1 carrot, 1 celery stalk, minced in 2 inch strips

3 shiitake mushrooms, soaked and thinly sliced

1/2 bag bean sprouts

1/2 head green cabbage, sliced


Heat a little oil in frying pan or wok and sauté, chopped vegetables. Cook until half done then set aside.  To flavor vegetables, add 1 tablespoon grated ginger and 1 tablespoon soy sauce.  


In the same pan heat one tablespoon of oil in 1/4 cup water. Add yakisoba and pan fry for 2 to 3 minutes, loosening the noodles.  


Add chopped vegetables and sprinkle sauce base over noodles.  Stirfry vegetables until tender.   Serve hot.

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