2 tablespoons of butter
250g of beef strips, cut into thin slices
250g of chicken breast, cut into cubes
1/4 cup of chopped scallions
3 leaves of chard, cut into strips
1 carrot, peeled and sliced
1/2 red bell pepper, seeded and diced
1/2 green bell pepper, seeded and diced
1/4 cup of water
1 cup of soy sauce (shoyu)
1/2 cup of sake
1 tablespoon of ground black pepper
1/2 teaspoon of cornstarch
1 package of yakissoba macaroni, cooked according to the package instructions (400g)
2 tablespoons of butter
250g of beef strips, cut into thin slices
250g of chicken breast, cut into cubes
1/4 cup of chopped scallions
3 leaves of chard, cut into strips
1 carrot, peeled and sliced
1/2 red bell pepper, seeded and diced
1/2 green bell pepper, seeded and diced
1/4 cup of water
1 cup of soy sauce (shoyu)
1/2 cup of sake
1 tablespoon of ground black pepper
1/2 teaspoon of cornstarch
1 package of yakissoba macaroni, cooked according to the package instructions (400g)
In a large skillet, melt the butter and cook the beef and chicken until browned
Add the scallions, chard, carrot, bell peppers, and stir-fry for five minutes, stirring occasionally
In a separate bowl, whisk together the water, soy sauce, sake, ground black pepper, and cornstarch until smooth
Add the mixture to the skillet and stir until thickened
Combine with the cooked yakissoba macaroni and mix delicately
Serve immediately.
