Benihana Yakisoba

• 3 (4 ounce) packages yakisoba noodles, boiled per package directions
• 1 carrot
• 1/4 of a small cabbage
• 4 spring onions, roughly chopped
• 8 ounces bean sprouts
• 15 fresh shiitake mushrooms, sliced
• 2 tablespoons oil
• pickled ginger, to taste
• ao nori, to taste
• Yakisoba Sauce
• 2 tablespoons Worcestershire sauce
• 2 tablespoons catsup
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce

1. Cut the cabbage, carrot, onion, and mushrooms into bite sizes.
2. Heat oil in a large pan. Add cabbage, carrot, onion, and mushrooms in the pan and saute in high heat. Add yakisoba noodles in the pan and stir-fry 1 minute.
3. Put 1/3 cup of water in the pan and cover it with a lid. Steam the noodles for a few minutes. Take the lid off and add yakisoba seasoning or sauce.
4. Stir the noodles well and fry them for a few minutes.
5. Sprinkle ao-nori and beni-shoga over yakisoba before serving.

yakisoba noodles, carrot, cabbage, spring onions, bean sprouts, shiitake mushrooms, oil, ginger, yakisoba sauce, worcestershire sauce, catsup, soy sauce, oyster sauce

Taken from www.food.com/recipe/benihana-yakisoba-302245 (may not work)