Vegan Yakisoba Noodles

Ingredients

• about 450 g Yakisoba Noodles
• 2 tablespoons Vegetable Oil
• 2 cups Cabbage
• 1 medium Carrot
• 1/2 medium Onion
• 3 tablespoons Soy Sauce
• 2 tablespoons Worcestershire Sauce (vegan)
• 1 tablespoon Ketchup
• 1 tablespoon Oyster Sauce (vegan)
• 2 stalks Scallions
• 2 tablespoons Pickled Ginger

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat, which is about 100°C. Carefully add the about 450 g Yakisoba Noodles to the boiling water. Cook for 5-7 minutes, stirring occasionally, until the noodles are tender but still slightly firm to the bite. Drain the noodles thoroughly in a colander and set them aside.
2. 2Thinly slice the 2 cups of Cabbage into approximately 0.3175 cm (0.3 cm) strips. Cut the 1 medium Carrot into thin matchsticks, about 5.08 cm (5 cm) long and 0.3175 cm (0.3 cm) thick. Thinly slice the 1/2 medium Onion into 0.3175 cm (0.3 cm) half-moons. Chop the 2 stalks of Scallions into 0.635 cm (0.6 cm) pieces for garnish.
3. 3Place a large 30.48 cm skillet or wok over medium-high heat, which is approximately 204.4°C (200°C). Add the 2 tablespoons of Vegetable Oil to the skillet and heat for 1-2 minutes, until the oil shimmers slightly and a drop of water sizzles immediately upon contact.
4. 4Add the prepared 2 cups of Cabbage, 1 medium Carrot matchsticks, and 1/2 medium Onion slices to the hot skillet. Stir-fry continuously for 5-7 minutes, until the vegetables soften and become slightly translucent, but still retain a slight crispness.
5. 5While the vegetables are stir-frying, combine the 3 tablespoons of Soy Sauce, 2 tablespoons of vegan Worcestershire Sauce, 1 tablespoon of Ketchup, and 1 tablespoon of vegan Oyster Sauce in a small bowl. Whisk these ingredients together until they are thoroughly combined and the sauce is uniform.
6. 6Add the cooked and drained about 450 g Yakisoba Noodles to the skillet with the stir-fried vegetables. Pour the prepared sauce mixture evenly over the noodles and vegetables. Using tongs or two spatulas, stir and toss all ingredients continuously for 2-3 minutes, ensuring the noodles are evenly coated with the sauce and are heated through completely.
7. 7Carefully divide the Vegan Yakisoba Noodles into four individual serving bowls. Garnish each portion generously with the chopped 2 stalks of Scallions and the 2 tablespoons of Pickled Ginger.

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