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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Vegetable Yakisoba   
    Categories: Pasta, Vegetables, Mushrooms, Greens, Herbs   
         Yield: 4 servings   
       
   MMMMM--------------------------YAKISOBA-------------------------------   
         1 lb Frozen presteamed yakisoba   
              - noodles; thawed   
         3 tb Neutral oil   
         1 sm Yellow onion; thin sliced   
         2 md Carrots; peeled, in   
              - matchsticks   
         1 lg Red bell pepper; stemmed,   
              - cored, thin sliced   
              Salt & black pepper   
         1 tb Minced garlic   
         8 oz Shiitake mushrooms; stemmed,   
              - thin sliced   
         8 oz Baby kale   
         1 c  Thin sliced scallions   
      
   MMMMM---------------------------SAUCE--------------------------------   
         3 tb Oyster sauce   
         3 tb Soy sauce   
         2 tb Worcestershire sauce   
         1 tb Oil   
         1 tb Ketchup   
         2 ts Granulated sugar   
       1/4 ts Grated fresh ginger   
       1/4 ts Black pepper   
       
     MAKE THE YAKISOBA: Place yakisoba noodles in a colander   
     and rinse under room-temperature water. Using your   
     hands, gently loosen and separate noodles. Drain well.   
        
     In a 12" high-sided nonstick skillet, heat 1 tablespoon   
     of the oil over medium-high. Add noodles and spread in   
     an even layer; cook undisturbed until golden and charred   
     in spots, 3 minutes. Stir noodles once, then cook   
     undisturbed until golden and charred in spots on the   
     other side, 2 minutes longer. Transfer to a large plate.   
        
     Meanwhile, make the sauce: In a small bowl combine all   
     of the ingredients and mix well.   
        
     To the skillet over medium, add the remaining 2   
     tablespoons oil, onion, carrot and bell pepper, and   
     season with salt and pepper. Cook, stirring   
     occasionally, until the vegetables are softened and   
     charred in spots, 5 minutes. Stir in garlic until well   
     combined, then add mushrooms and cook, stirring   
     occasionally, until vegetables are tender and light   
     golden, 3 to 5 minutes. Stir in kale in batches until   
     wilted. Add the noodles, sauce and all but 1/4 cup of   
     the scallions, and cook, stirring occasionally, until   
     sauce is absorbed, about 3 minutes. (Noodles should be   
     nicely coated in the sauce but not soupy.) Season with   
     salt and pepper.   
        
     Divide yakisoba among 4 plates and garnish with the   
     remaining scallions. Serve warm.   
        
     By: Kay Chun   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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