Soy Milk Noodle Yakisoba

Name: Soy Milk Noodle Yakisoba
Yield: 629 g
Ingredients: Fried Egg 46 piece; Fresh Cabbage 70 serving; Olive Oil 5 spoon; Minced Garlic 15 teaspoon; Green Onion 50 g; Onion 140 half onion (1/2 piece); Frozen Shrimp 100 g; Flat Soy Milk Noodles 150 g; Vegan Aioli 13 g; Half Ketchup 10 g; Dark Soy Sauce 15 ml; Oyster Sauce 15 portion (2 spoons)

546 kcal

#Soy Milk Noodle Yakisoba #Yakisoba #Soy Milk Dish #Japanese Stir-Fried Noodles #Soy Milk Sauce #Noodle Dish #Fusion Cuisine #One Meal #Healthy Food #Plant-Based Recipe

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Ingredients

Main ingredients

Fried Egg 1 piece
Fresh Cabbage 1 serving
Olive Oil 0.5 spoon
Minced Garlic 3 teaspoon
Green Onion 50 g
Onion 2 half onion (1/2 piece)
Frozen Shrimp 100 g
Flat Soy Milk Noodles 150 g

Seasonings/Sauce

Vegan Aioli 13 g
Half Ketchup 10 g
Dark Soy Sauce 15 ml
Oyster Sauce 15 portion (2 spoons)

Nutrition summary

Carbohydrates 52.62 g 37%

Protein 34.59 g 25%

Fat 23.76 g 38%

Serving size 629g

Cooking steps

1

Mix soy milk, soy sauce, and mirin to make the sauce.
2

Cut cabbage, onion, carrot, and pork into bite-sized pieces.
3

Add cooking oil to a pan and stir-fry the pork.
4

When the pork is halfway cooked, add the vegetables and continue stir-frying.
5

Add the noodles and stir-fry with the other ingredients.
6

Pour in the soy milk sauce and mix everything well while stir-frying.
7

Season with pepper and sesame seeds, then serve on a plate.

Soy Milk Noodle Yakisoba

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