Yakisoba

• 2 (3-ounce) pieces dried ramen noodles
• 3 tablespoons vegetable oil
• 6 ounces thinly sliced beef rib eye
• 1 cup thinly sliced onions
• 1/2 cup peeled and thinly sliced carrots
• 8 shiitake mushrooms, stemmed and thinly sliced
• 1/2 cup stemmed enoki mushrooms
• 4 scallions, both white and green parts, thinly sliced on an angle
• 1/4 cabbage, cored and thinly sliced
• 4 cups bean sprouts
• 1/2 cup tonkatsu sauce (semisweet)
• 1 tablespoon ketchup
• 1 tablespoon Japanese soy sauce
• 2 tablespoons beni shoga (red pickled ginger)
• 2 tablespoons finely shaved katsuobushi (dried bonito flakes)

1. Place a large pot of water over high heat and bring to a boil.
2. Add the noodles and cook, following package instructions.
3. Rinse under cold running water.
4. Once chilled, drain well and set aside.
5. While the noodles are cooking, heat 2 tablespoons of the vegetable oil in a large saute pan placed over high heat.
6. When the oil just begins to smoke, stir in the beef and cook for 1 minute, stirring often.
7. Remove the beef from the pan and place it on a plate.
8. Set aside.
9. Return the pan with the oil still in it to high heat and add the remaining 1 tablespoon oil.
10. Add the onions, carrots, both mushrooms, scallions, and cabbage.
11. Cook for 3 to 4 minutes, stirring often, until the vegetables just begin to soften.
12. Add the bean sprouts, cooked noodles, and beef, and cook for 1 minute longer, until all the ingredients are heated through.
13. Stir in the tonkatsu sauce, ketchup, and soy sauce.
14. Cook for 1 to 2 minutes for the sauce to thicken, stirring often.
15. Remove the pan from the heat and divide the noodles, vegetables, and beef among 4 plates.
16. Garnish each one with the beni shoga and bonito flakes.

ramen noodles, vegetable oil, beef, onions, carrots, shiitake mushrooms, enoki mushrooms, scallions, cabbage, bean sprouts, tonkatsu sauce, ketchup, soy sauce, beni shoga

Taken from www.epicurious.com/recipes/food/views/yakisoba-380517 (may not work)