Cabbage Yakisoba

Name: Cabbage Yakisoba
Yield: 650 g
Ingredients: Kanari Golden Fish Sauce 30 g; Low Sugar Oyster Sauce 30 g; Frozen Shrimp 140 g; Fresh Cabbage 360 g; Boiled Egg 90 piece

381 kcal

#Yakisoba #cabbage dish #Japanese cuisine #stir-fried noodles #easy cooking #yakisoba sauce #pork #noodle recipe #lunch menu #dinner menu

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Ingredients

Main ingredients

Kanari Golden Fish Sauce 30 g
Low Sugar Oyster Sauce 30 g
Frozen Shrimp 140 g
Fresh Cabbage 360 g
Boiled Egg 2 piece

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 34.84 g 34%

Protein 49.19 g 48%

Fat 8.11 g 18%

Serving size 650g

Cooking steps

1

Shred cabbage and carrot into thin slices.
2

Cut pork into bite-sized pieces.
3

Heat cooking oil in a pan and stir-fry the pork.
4

Once the pork is cooked, add the cabbage and carrot and stir-fry.
5

Add yakisoba noodles and stir-fry together.
6

Pour yakisoba sauce over and mix well.
7

Plate and garnish with bonito flakes and seaweed powder to finish.

Cabbage Yakisoba

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