15 Minute Yakisoba

Ingredients

• 2 tablespoons olive oil (was recommended to use 2 teaspoons but I like olive oil and wanted to give a light coating to all the veggies)
• .5 bunch of cabbage (can use the whole bunch as it shrinks while cooking)
• 3 carrots julienned
• 4 spring onions thinkly sliced
• 1 cup broccoli
• Japanese noodles, such as soba or udon noodles
• 6 tablespoons Yakisoba sauce
• Bonito flakes to garnish
• Aonori seaweed to garnish

Instructions

1. Gather ingredients, wash vegetables well, grab a wok, cutting board, knife, strainer, measuring cup and tongs.
2. Cut the carrots, onions, broccoli and cabbage. Set aside.
3. Cook the noodles in the wok on a medium to high heat according to package directions. My directions had one step in English. "Cook until soft" I cooked the noodles for about 3 minutes and strained.
4. Add 2 tablespoons of olive oil and your vegetable mixture to the same wok. Cook for 5 minutes tossing every so often.
5. Add the noodles and 6 tablespoons yakisoba sauce. Mix for one minute. Taste. May need to add a pinch more yakisoba sauce according to your taste preference. Cook one more minute.
6. Place into bowls and garnish with the Bonito and Aonori seaweed flakes.

• Preparation time: 5 minutes
• Cook time: 10 minutes
• Total time: 15 minutes