Yakisoba (Japanese Stir-Fried Noodles)

• 총 시간: 20 minutes

재료

2 (3 1/2-ounce) pkg. dried ramen noodles or 2 (4-ounce) package frozen ramen noodles

3 tablespoons vegetable oil, divided

8 ounces thinly sliced rib eye steak

1/4 teaspoon kosher salt

4 cups cored and thinly sliced napa cabbage (about 1 small head)

8 fresh shiitake mushrooms, stemmed and thinly sliced (about 2 cups)

1 cup thinly sliced onion (about 1 small onion)

4 scallions, thinly sliced on an angle (about 1 cup

1/2 cup peeled and thinly sliced carrot (about 1 medium carrot)

1/2 cup semisweet tonkatsu sauce (such as Bull Dog)

1 tablespoon ketchup

1 tablespoon soy sauce

방향

Bring a medium saucepan of water to a boil over high. Add noodles, and cook 1 minute less than package directions. Drain and rinse with cold water until completely cool; drain well. Set aside.

Heat 2 tablespoons vegetable oil in a large skillet over high until shimmering. Stir in beef and salt; cook, stirring often, until no longer pink, about 1 minute.

Transfer beef to a plate; set aside. Add remaining 1 tablespoon oil to skillet; stir in cabbage, mushrooms, onion, scallions, and carrot. Cook, stirring often, until vegetables are crisp-tender, 3 to 4 minutes. Stir in noodles and beef; cook until heated through, about 1 minute.

Stir tonkatsu sauce, ketchup, and soy sauce into noodle mixture; cook, stirring often, until sauce thickens, 2 to 3 minutes. Remove from heat; divide noodle mixture evenly among 4 plates, and serve.