My husband has been making this Yakisoba Vegetable Beef (or chicken) stir fry about once a week, for at least a year now. It is a family favorite, as well as a popular choice with the neighborhood kids when they eat over. Derek is a great improvisational cook, and I, the recipe follower, have never known how to make it- until now. Last night, I took pictures and asked him for specific directions so that I could make it myself and share it with you.
This recipe serves 4-6. Here's what you need:
Yakisoba (Japanese) Noodles- 1 package
1 lb lean ground beef
Portobello mushrooms- halved, as much as you like
mixed vegetables- we use frozen, about 1 lb.
soy sauce- 4TBS
Sriracha sauce- 1 tsp.
1. Place Yakisoba noodles in a strainer and pour boiling water over them. The noodles are already cooked, but this both soften and warm them up.
2. Brown the beef in a large pot with a couple of TBS. olive oil and add the ketchup, soy sauce, and Sriracha while cooking. Meanwhile, in another large saute pan or wok, stir fry the veggies with a couple TBS of olive oil- until crisp tender. When the beef is no longer pink, add the mushrooms and continue cooking until mushrooms are done (a couple minutes).
3. Mix everything together in the large pot