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Sweet 'N' Sour Yakisoba Noodles

Sweet 'N' Sour Yakisoba Noodles

with Carrots, Ginger, and Coconut Cashews

veggie
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Yakisoba noodles are bouncy, thick, and chewy—sort of like those used in ramen, but with a little more heft. That makes them strong enough to toss into stir-frys and to soak up flavorful sauces. Here, our chefs have taken advantage of their versatility, mixing them with cabbage and carrots and coating them in sweet and sour sauce. The results are some seriously slurp-able noodles that are ready in a flash.

Tags:Spicy
Allergens:SoyWheatEggsTree Nuts

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time25 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 thumb

Ginger

2 unit

Carrots

2 clove

Garlic

2 unit

Scallions

1 unit

Chili Pepper

4 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

5 teaspoon

Sherry Vinegar

2 tablespoon

Orange Jam

1 tablespoon

Cornstarch

8 ounce

Yakisoba Noodles

(ContainsSoy, Wheat, Eggs)

1 ounce

Coconut Crunch Cashews

(ContainsTree Nuts)

1 teaspoon

Coriander

4 ounce

Shredded Red Cabbage

Not included in your delivery

3 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3138 kJ
Calories750 kcal
Fat14 g
Saturated Fat1 g
Carbohydrate135 g
Sugar21 g
Dietary Fiber4 g
Protein24 g
Cholesterol0 mg
Sodium1340 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Small Bowl
Strainer
Large Pan
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Bring a medium pot of water to a boil. Peel ginger, then finely mince or grate. Peel carrots, then very thinly slice on a diagonal. Thinly slice garlic. Trim, then thinly slice scallions, separating greens and whites. Mince chili, removing ribs and seeds first for less heat.

2

Whisk together soy sauce, vinegar, jam, ¼ cup water, and cornstarch in a small bowl. Set aside.

3

Once water boils, separate out 8 oz noodles (about 2½ cups or half the package; save the rest for another use). Add to pot and cook until just tender, about 2 minutes. Drain, then rinse in colander under cool running water. Toss with a drizzle of oil and set aside.

4

Roughly chop cashews into smaller pieces.

5

Heat a large drizzle of oil in a large pan over high heat. Add garlic, ginger, scallion whites, coriander, and half the chili. (TIP: If you’re not a fan of spice, use less of or skip the chili.) Cook, stirring, until fragrant, about 30 seconds. Toss in cabbage and carrots. Cook, tossing, until cabbage wilts and carrots are tender, 3-5 minutes.

6

Add noodles to pan. Using tongs, toss noodles into the other ingredients. Pour in soy sauce mixture, toss again with tongs, and cook until noodles are coated in a sticky sauce. Remove pan from heat. Divide noodle stir-fry between plates. Garnish with scallion greens, cashews, and remaining chili to taste.