Ww Beef Yakisoba Recipes

AUTHENTIC YAKISOBA

Steps:

• Bring a large pot of water to a boil. Cook soba in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 8 minutes. Drain noodles and rinse with cold water. Set aside.
• Heat oil in a wok over medium heat. Add pork and stir-fry with a pinch of salt and pepper, about 5 minutes. Transfer meat to a plate, reserving oil in wok. Add carrots, onion, ginger, and garlic to the wok and stir-fry for 3 to 4 minutes.
• Add cabbage to the wok and stir-fry briefly, about 1 minute. Add drained soba noodles. Pour in 1/2 the yakisoba sauce and stir-fry until noodles and vegetables are covered with sauce, about 3 minutes. Return pork to the wok. Add additional sauce as desired. Remove from heat.
• Garnish yakisoba with kizami nori and a small pile of beni shoga just before serving.

YAKISOBA

Steps:

• In a small bowl, mix together soy sauce, rice wine, and sugar, stirring to dissolve.
• Cook noodles in boiling water about 8 minutes, or until tender.
• Drain noodles and rinse under cold water.
• In a large deep skillet or wok, cook onion in oil for about 3 minutes.
• Add the cabbage, carrot and ginger and cook until cabbage is softened, about 3-5 minutes.
• Add the pork and cook for 2 minutes more.
• Cover the mixture with noodles and pour the sauce over all.
• Cover and cook for 3-5 minutes, the remove the lid and toss the mixture together until it is well combined.
• Place on a serving platter and garnish with chopped scallions, if desired.

TERIYAKI BEEF YAKISOBA

Steps:

• Heat frying pan or Wok to medium high heat. Add the sesame oil.
• Add the beef and onions and cook until beef is browned and cooked through and the onions are translucent.
• Meanwhile, in a small mixing bowl, make the yakisoba sauce. Whisk together soy sauce, ketchup, Worcestershire, sugar, and oyster sauce.
• Once the beef is cooked, add the stir fry vegetable mix, carrots, yakisoba noodles, and the prepared yakisoba sauce.
• Cook on medium heat for 2-5 minutes, tossing repeatedly, until vegetables are soft and noodles are slightly toasted.
• Top with cilantro, peanuts, and/or sesame seeds. Enjoy!

YAKISOBA (JAPANESE SPAGHETTI) 5 WW POINTS

Steps:

• Chop bok choy (or napa cabbage). Slice sweet red pepper, mushroom, onion. Mince garlic. Measure peas and bean sprouts.
• Combine ketchup with soy, worcestershire, and oyster sauces. Set aside.
• Cook yakisoba (udon, or dry spaghetti). Separate as it cooks. Drain & set aside.
• Heat oil in large skillet. Add peppers, mushroom, garlic, onion, bean sprouts, and peas. Stir fry about 5 minutes. Add water chestnuts, and bok choy, and continue to stir fry. Add cooked noodles and sauce. Mix well. Serve.
• Extra sauce is 0 points. Add points for peanuts, shrimp or other additions.

YAKISOBA

Steps:

• Shredded pickled red ginger (beni shoga or kizami beni shoga; see Cook's Note)
• For the yakisoba sauce: Whisk together the Worcestershire sauce, ketchup, sugar and soy sauce in a small bowl and reserve.
• For the yakisoba: Place the noodles in a bowl, add about 1 teaspoon of the oil and stir to separate.
• Heat the remaining oil in a skillet over high heat for 1 to 2 minutes. Add the pork belly and sear on all sides, about 3 minutes. Stir in the mushrooms, onion and carrot and cook until tender but not cooked all the way, 3 to 4 minutes. Add the cabbage and cook until almost tender, about 1 minute. Stir in the scallions and cook until slightly softened, about 30 seconds. Sprinkle in some pepper.
• Add the noodles to the skillet and lower the heat to medium. Stir to warm and combine the noodles with the vegetables in the skillet for about 30 seconds. Stir in the yakisoba sauce and cook until the sauce is absorbed and distributed, about 1 minute. Plate up and top with the dried green seaweed and pickled red ginger if using.

WW BEEF YAKISOBA

Steps:

• 1-Mix together the mirin, soy sauce and sesame oil in a shallow dish. Add the beef, spoon the marinade over and leave to marinate for 30 minutes. 2-Meanwhile, cook the noodles in boiling water according to pack instructions. Drain, then refresh under cold running water. Place in a bowl, cover with cold water, then set aside. 3-Meanwhile, heat a large work or nonstick frying pan until hot. Remove the beef from the marinade (reserving the marinade). Add the beef to the pan and spray with the cooking spray. Stir fry for 2-3 minutes until browned all over. Transfer the beef and any juices to a bowl and set aside. 4-Add the onion, mangetout, green pepper and ginger to the pan, spray with the cooking spray and stir fry for 3 minutes, adding 1T water if it starts to stick. Add the bean sprouts, beef juices and reserved marinade and stir fry for another minute. 5-Drain the noodles and add them to the pan, turning them until combined and warmed through. Divided between four large shallow bowls. Season with black pepper and garnish with the spring onions, pickled ginger and sesame seeds.