Mikado's Yakisoba

By Nemo

Ingredients

• 1 1/2 lbs soba noodles
• 6 Tbs vegetable oil; divided
• 2 cup onions; sliced
• 2 carrots; sliced
• 2 zucchinis; sliced
• 1 cup cauliflower; chopped
• 3 cup Nappa cabbage; chopped
• 6 Tbs Japanese Worcestershire sauce
• 1 Tbs sake
• 1/2 tsp salt
• 1 lb small shrimp; cooked

Details

Servings 6

Preparation

Step 1

Cook the noodles in boiling water until just tender (about 1 minute). Drain and rinse in a colander and spread them on a kitchen towel to dry slightly. In a large skillet or wok, heat 2 tabs. oil over high heat, then add onions, carrots, zucchinis, cauliflower and cabbage. Stir fry until carrots begin to soften. Remove from pan. In a small bowl, stir together the Worcestershire sauce, sake and salt. Heat the remaining 4 tbs. of oil in the pan and add the noodles. Toss with wooden or plastic utensils, as you would a salad, until noodles begin to brown. Add the vegetables and shrimp, then pour the sauce over them and toss mixture until well combined.