Ingredients
– ¼ cup soy sauce
– 1 tablespoon brown sugar
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– Ground black pepper, to taste
– 2-3 tablespoons vegetable oil
– 3 packages (5.6 ounces each) yakisoba or Chinese egg noodles
– ⅔ cup celery, chopped diagonally
– 1 medium onion, thinly sliced
– 2 cups chopped cabbage
Instructions
1-First: in a bowl, mix together the soy sauce, brown sugar, garlic, ginger, and black pepper; set it aside to infuse the flavors.
2-Next, remove the noodles from their packages, discard any seasoning packets, rinse them under cold water, drain well, and set them aside to avoid any stickiness during cooking.
3-Then, heat the vegetable oil in a large wok or skillet over medium heat. Sauté the celery and onion for 1 to 2 minutes until the onions soften and turn translucent, then add the cabbage and cook for an additional minute, stirring constantly to keep the veggies crisp and full of color.
4-Finally, add the noodles and the sauce mixture to the vegetables. Stir-fry everything on medium-high heat for 2 to 3 minutes until the noodles are heated through and coated evenly. For a deeper dive into stir-fry techniques, check out our guide to stir-fry basics on our blog to enhance your cooking skills.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍜 Use fresh yakisoba or Chinese egg noodles for best texture.
💧 Rinse noodles well to prevent clumping.
⏲️ Avoid overcooking noodles; stir-fry just until warmed through.
- Prep Time: 20 minutes
- Cook time: 5 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese-American
- Diet: Vegetarian option possible by omitting meat or adding tofu
Nutrition
- Serving Size: 1 cup
- Calories: 169
- Sugar: 5g
- Sodium: 556mg
- Fat: 5g
- Saturated Fat: 4g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 5g