Tuesday, September 9, 2014

chow mein... 15 minutes

the goods:

1/4 cup soy sauce
3 garlic cloves, minced
1 tablespoon brown sugar
1 teaspoon freshly grated ginger
1/4 teaspoon white pepper
2 packages (5.6 ounces) Yaki-Soba (seasoning packets discarded)
2 tablespoons olive oil
1 onion, diced
3 stalks celery, sliced diagonally
2 cups shredded cabbage
1 cup bean sprouts

In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger, and white pepper; set aside. In a large pot of boiling salted water, add Yaki-Soba noodlesuntil loosened, about 2 minutes; drain well.
Heat olive oil in a large skillet over medium-high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage and bean sprouts until heated through, about 1 minute. Stir in noodles and soy sauce mixture until well combined, about 2 minutes.

No comments: