120 g of yakisoba noodles
60 g of chicken breast in cubes
60 g of beef strips in cubes
15 g of red pepper flakes
20 g of moyashi
10 g of shiitake mushrooms
50 g of shredded cabbage
25 g of broccoli florets
20 g of carrot sticks
1/2 teaspoon of green onion in slices
Salt to taste
Monosodium glutamate to taste
1/2 teaspoon of sesame oil
1 tablespoon of soy sauce
140 ml of chicken broth
2 tablespoons of soft shoyu sauce
2 tablespoons of soft soy sauce
1 and 1/2 tablespoons of cornstarch dissolved in 1 tablespoon of water
120 g of yakisoba noodles
60 g of chicken breast in cubes
60 g of beef strips in cubes
15 g of red pepper flakes
20 g of moyashi
10 g of shiitake mushrooms
50 g of shredded cabbage
25 g of broccoli florets
20 g of carrot sticks
1/2 teaspoon of green onion in slices
Salt to taste
Monosodium glutamate to taste
1/2 teaspoon of sesame oil
1 tablespoon of soy sauce
140 ml of chicken broth
2 tablespoons of soft shoyu sauce
2 tablespoons of soft soy sauce
1 and 1/2 tablespoons of cornstarch dissolved in 1 tablespoon of water
Step 1
Cook the yakisoba noodles al dente, according to the package instructions
In a wok or large skillet, heat half of the sesame oil
Add the chicken, beef, and season with salt
Stir-fry lightly
Step 2
Add the vegetables, season with monosodium glutamate, sesame oil, soy sauce, soy sauce, and chicken broth
Let it simmer for about 5 minutes
Mix in the cornstarch dissolved in water. Reserve
In another wok or large skillet, heat the remaining sesame oil and fry the cooked noodles for about 1 minute
To serve, place the noodles in the center of a plate and the meat and vegetable mixture on top.
