A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Mikado Yakisoba
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- #36825
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 1/2 pound fresh soba noodles
6 tablespoons vegetable oil, (divided)
2 cups sliced onion
2 carrots, sliced
2 zucchini, sliced
1 cup chopped cauliflower
3 cups Napa cabbage or bok choy, chopped
6 tablespoons Worcestershire sauce
1 tablespoon sake
1/2 teaspoon salt
1 pound small cooked shrimp
directions
Cook the noodles in boiling water until just tender, about 1 minute. Drain and rinse in colander and spread them on a kitchen towel to dry slightly.
In a large skillet or wok, heat 2 tablespoons oil over high heat, then add onions, carrots, zucchini, cauliflower and Napa or bok choy. Stir-fry until the carrots begin to soften. Remove from pan.
In a small bowl, stir together the Worcestershire sauce, sake and salt. Heat the remaining 4 tablespoons oil in a skillet and add the noodles. Toss with wooden spoon until the noodles begin to brown.
Add the vegetables and shrimp, then pour the sauce over them and toss mixture until well combined.
added by
ogoodcook
nutrition data
Nutritional data has not been calculated yet.
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