Vegan Yakisoba

Ingredients

• 16 oz Yakisoba noodles (vegan)
• 2 cups Cabbage (shredded)
• 1 piece Carrot (julienned)
• 1 piece Onion (sliced)
• 1 piece Bell pepper (sliced)
• 1/2 cup Yakisoba sauce
• 2 tbsp Vegetable oil
• 1 tsp Sesame oil
• 2 tbsp Scallions (sliced)
• 2 tbsp Pickled Ginger

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat. Carefully add the 16 oz of vegan yakisoba noodles to the boiling water. Cook for 2-3 minutes, stirring occasionally, until the noodles are just tender; immediately drain them well in a colander and set aside.
2. 2Heat the 2 tbsp of vegetable oil in a large 12-inch skillet or wok over medium-high heat, which is about 375°F (190°C). Add the 2 cups of shredded cabbage, the 1 piece of julienned carrot, the 1 piece of sliced onion, and the 1 piece of sliced bell pepper to the hot skillet. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp, meaning they are slightly softened but still have a little bite.
3. 3Add the cooked 16 oz yakisoba noodles and the 1/2 cup of yakisoba sauce to the skillet with the vegetables. Stir everything together continuously for 2-3 minutes, until the noodles and vegetables are evenly coated with the sauce and heated through.
4. 4Remove the skillet from the heat. Drizzle the 1 tsp of sesame oil over the noodles and vegetables, then stir gently to combine.
5. 5Divide the stir-fry among four plates. Garnish each serving with the 2 tbsp of sliced scallions and the 2 tbsp of pickled ginger, then serve immediately.

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