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Yakisoba with vegetables and mushroom
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
6 servings
Lilian Boaventura
@queridacomidavegana- Ingredients
- Recipe
- Noodles for yakisoba200 g
- Frozen vegetables for yakisoba250 g
- Zucchini, sliced into strips0.5 unit(s)
- Red bell pepper, sliced into strips0.5 unit(s)
- Yellow bell pepper, sliced into strips0.5 unit(s)
- Sliced red onion1 unit(s)
- Sliced Paris Mushroom100 g
- Sesame oil2 tablespoon
- Naturally Fermented Shoyo200 ml
- Water200 ml
- Maizena1 tablespoon
- Ginger to taste
- Cook the macaroni until al dente. Reserve.
- In a pan, sauté the onion, pepper and mushroom in oil.
- Add the vegetables for Yakisoba, the carrot and the zucchini and sauté a little.
- Add the soy sauce and cover so the vegetables are al dente.
- Add the cornstarch to the water and mix. Add this mixture to the pan. The cornstarch will thicken the broth. I also observed with practice that if you add all the necessary soy broth it becomes very salty. So we have a full-bodied and salty broth to measure.
- Add the macaroni and ginger mix well.
- Turn off when everything is sufficiently mixed and heated.
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