Yakisoba (Japanese Spaghetti) 5 Ww Points |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 3 |
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This was pulled from the ww community. It's a yummy favorite. Great to reheat for lunch. Great as a main dish. I sometimes add peanuts, shrimp, or other protein. Substitute veggies or pasta, or your personal favorites. Napa cabbage can be used instead of bok choy. Ingredients:
1 small onion, chopped |
1 sweet red pepper, sliced |
4 medium mushrooms, sliced |
1/2 head bok choy, sliced |
1/2 cup green peas, frozen |
1/2 cup bean sprouts |
1 (6 ounce) can water chestnuts, drained & rinsed |
1 teaspoon sesame oil |
2 tablespoons worcestershire sauce |
2 tablespoons ketchup |
2 tablespoons light soy sauce |
2 tablespoons oyster sauce |
6 ounces japanese noodles |
Directions:
1. Chop bok choy (or napa cabbage). Slice sweet red pepper, mushroom, onion. Mince garlic. Measure peas and bean sprouts.
2. Combine ketchup with soy, worcestershire, and oyster sauces. Set aside.
3. Cook yakisoba (udon, or dry spaghetti). Separate as it cooks. Drain & set aside.
4. 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.
5. Extra sauce is 0 points. Add points for peanuts, shrimp or other additions.
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