Pan Fried Yakisoba Noodles

1 1/2 cups shredded carrots
1 1/2 cups bean sprouts
1 cup green onions
16 oz. Yakisoba noodles
1 Tbsp. canola oil
2 Tbsp. sesame oil
1/3 cup low sodium soy sauce
1 Tbsp. hoisin sauce
4 garlic cloves
Six Servings

Preheat a skillet on high heat with canola oil.
Add shredded carrot to the skillet and cook until the carrots soften.
Remove from skillet and set aside.
Add sesame oil to the same skillet and fry noodles until they get crispy edges.
Add carrots back to the noodles and add in the chopped green onions.
To create the sauce, combine soy sauce together with hoisin sauce and pressed garlic.
Add the sauce mixture to the cooking ingredients.
After a few minutes, add bean sprouts and stir to combine everything together.
Remove from the heat and serve while everything is still warm.

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