Yakisoba-Style Stir-Fry Pasta

Ingredients

• 200 g Yakisoba-style stir-fry noodles (or ramen noodles, discard seasoning)
• 200 g Green cabbage, shredded
• 1 medium (about 100 g) Carrots, julienned or matchsticks
• 1/2 medium (about 75 g) Yellow onion, thinly sliced
• 1 tbsp Neutral oil (for stir-frying)
• 3 tbsp Soy sauce
• 1 tbsp Worcestershire sauce
• 1 tbsp Oyster sauce (or vegetarian stir-fry sauce)
• 1 tsp Brown sugar (or honey)
• 1 tsp Rice vinegar
• 1 clove Garlic, minced
• 1 tsp Ginger, grated
• 1 tsp Sesame oil (optional, for finishing)(optional)
• 1/4 tsp Black pepper(optional)

Instructions

1. 1

   Prep (15 minutes): Shred the cabbage, julienne the carrots, thinly slice the onion, and mince the garlic and ginger. If using ramen noodles, discard the seasoning packets.

2. 2

   Cook noodles (part of 15 minutes): Cook noodles according to package directions until just tender. Drain and set aside (toss with a tiny splash of oil if they seem sticky).

3. 3

   Stir-fry (15 minutes total cook time): Heat oil in a large pan or wok over medium-high heat. Add onion, carrots, and cabbage; stir-fry 6–8 minutes until crisp-tender and slightly softened.

4. 4

   Add aromatics and sauce: Stir in garlic and ginger for 30–60 seconds. In a small bowl, mix soy sauce, Worcestershire sauce, oyster sauce, brown sugar, and rice vinegar. Pour sauce into the pan and stir to coat the vegetables.

5. 5

   Combine: Add drained noodles to the pan and toss 2–3 minutes until glossy and heated through. Finish with sesame oil (optional) and black pepper (optional). Serve immediately.