Veggies
- ½ head green cabbage, cut into ½ wide ribbons
- 1 small yellow onion, cut into ¼ inch wide slivers
- 1 tablespoon garlic, minced
- 1 pound carrots, peeled and cut into ¼ inch coins
- 1 pound broccoli, cut into florets
- 5 pounds fresh Yakisoba noodles (in the refrigerated section, near tofu) loosened
- ¾ cup oil
- 1/2 teaspoon black pepper
Kid Friendly Sauce
- ¾ cup soy sauce
- 1/2 cup brown sugar
Traditional Sauce
- ½ cup Worcestershire
- 2 tablespoons ketchup
- ¼ cup oyster sauce
- 2 tablespoons brown sugar
Optional Ingredients
- Pork or chicken
- Sesame oil
- Pickled ginger
- Green bell pepper
- Bean sprouts
- Garnishes
- 1/2 cup green onion, cut diagonally
- Sesame seed
- Sesame oil
- Siracha
- Soy Sauce
Prepare all ingredients before cooking.
It’s convenient to use several large skillets all at once for this big-batch recipe.
- Start by loosening the noodles with your fingers. It’s easier if they are room temperature.
- Preheat large skillets to medium-high heat with 2 tablespoons oil in each.
- Divide noodles between skillets. Season with black pepper. Fry for about 2 minutes, then flip over. Continue frying on the other side until noodles are crisped.
- Combine the soy sauce and brown sugar. Stir well and then drizzle over the noodles. Once the noodles absorb the sauce, remove them from the pan.
Next, we will be stir-frying the vegetables.
- Add 1 tablespoon oil to your extra large skillet. Stir-fry the vegetables. The cabbage, carrots, and broccoli will require slightly different cooking times, so I cook them one at a time to ensure they stay crunchy.
- When it’s time to stir-fry the onion and garlic, I recommend turning the heat down to medium, to prevent burning.
- Once all of the vegetables are cooked, add the noodles and all of the vegetables back to the pan. Turn the heat back up to medium-high, and heat everything through, stirring constantly.
- Divide into bowls and serve with garnishes on the side for guests to add their own green onions, sesame, hot sauce, etc.
