Ingredients
– ¼ cup soy sauce
– 1 tablespoon brown sugar
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– Ground black pepper, to taste
– 2 to 3 tablespoons vegetable oil
– 3 packages (5.6 ounces each) Yakisoba noodles or Chinese egg noodles, rinsed and drained
– ⅔ cup celery, chopped diagonally
– 1 medium onion, thinly sliced
– 2 cups chopped cabbage
Instructions
1-Whisk together soy sauce, brown sugar, garlic, ginger, and black pepper in a bowl; set aside.
2-Rinse noodles under cold water, drain well, and set aside.
3-Heat vegetable oil in a large wok or skillet over medium heat.
4-Sauté onion and celery until the onion is soft and transparent, about 1 to 2 minutes.
5-Add cabbage and cook, stirring constantly, for an additional minute.
6-Add noodles and sauce mixture to the vegetables.
7-Stir-fry over medium-high heat for 2 to 3 minutes until the noodles are heated through.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍜 Use fresh Yakisoba or Chinese egg noodles for the best texture.
🍳 Avoid overcooking the noodles to keep them tender but not mushy.
🍲 For a saucier dish, cook noodles separately and double the sauce amount.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 169
- Sugar: 5g
- Sodium: 556mg
- Fat: 5g
- Saturated Fat: 4g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 5g