My Grandmother made the best Yakisoba, that she learned to cook while living in Japan, when my grandfather was in the air force. I decided today would be the best day for noodles; I can never get enough of carbs in noodle form.
Vegetarian Yakisoba
Ingredients
- Carrots, chopped
- Bell peppers, chopped
- 1 clove of garlic, chopped
- 1 tbsp of sesame oil (olive oil will work)
- Cooked whole wheat spaghetti
- Morning Star Chick n’ strips (vegetarian)
- Kikkoman Soy Sauce, about 3 tbsps
Directions
While pasta is cooking, Heat the sesame oil in a pan with the garlic and 1 tbsp of the soy sauce. Put the carrots, red and green bell peppers in the pan with the rest of the soy sauce until the veggies start to wilt and soften. Put into a large bowl. Add the cooked pasta, chicken (pre-cooked) and vegetables. Toss until well blended. (You can add any vegetables that you like; it’s great with cabbage but I was out.)
nom.nom.nom
