Welsh Family Kitchen

Yakisoba Japanese Stir-Fried Noodles Ingredients: 2 (3.5-ounce) packages dried ramen noodles or 2 (4-ounce) packages frozen ramen noodles 3 tablespoons vegetable oil, divided 8 ounces thinly sliced rib eye steak 1/4 teaspoon kosher salt 4 cups cored and thinly sliced napa cabbage 2 cups thinly sliced shiitake mushrooms 1 cup thinly sliced onion 4 scallions, thinly sliced (about 1 cup) 1/2 cup peeled and thinly sliced carrot (about 1 medium carrot) 1/2 cup semisweet tonkatsu sauce 1 tablespoon ketchup 1 tablespoon soy sauce Procedures: Bring a medium saucepan of water to a boil over high. Add noodles, and cook 1 minute less than package directions. Drain and rinse with cold water until completely cool; drain well. Set aside. Heat 2 tablespoons vegetable oil in a large skillet over high until shimmering. Stir in beef and salt; cook, stirring often, until no longer pink, about 1 minute. Transfer beef to a plate; set aside. Add remaining 1 tablespoon oil to skillet; stir in cabbage, mushrooms, onion, scallions, and carrot. Cook, stirring often, until vegetables are crisp-tender, 3 to 4 minutes. Stir in noodles and beef; cook until heated through, about 1 minute. Stir tonkatsu sauce, ketchup, and soy sauce into noodle mixture; cook, stirring often, until sauce thickens, 2 to 3 minutes. Remove from heat; divide noodle mixture evenly among 4 plates, and serve. Notes: 2025-01-16: Added to our cookbook. 01/16/2025