Sweet 'N' Sour Yakisoba Noodles

Name: Sweet 'N' Sour Yakisoba Noodles with Carrots, Ginger, and Coconut Cashews
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 1 thumb Ginger; 2 unit Carrots; 2 clove Garlic; 2 unit Scallions; 1 unit Chili Pepper; 4 tablespoon Soy Sauce; 5 teaspoon Sherry Vinegar; 2 tablespoon Orange Jam; 1 tablespoon Cornstarch; 8 ounce Yakisoba Noodles; 1 ounce Coconut Crunch Cashews; 1 teaspoon Coriander; 4 ounce Shredded Red Cabbage; 3 teaspoon Vegetable Oil; Salt; Pepper

with Carrots, Ginger, and Coconut Cashews

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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:

Soja

•Gluten

•Egg

•Tree Nuts

The quantities provided above are averages only.

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

Total Time25 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 thumb

Ginger

2 unit

Carrots

2 clove

Garlic

2 unit

Scallions

1 unit

Chili Pepper

4 tablespoon

Soy Sauce

5 teaspoon

Sherry Vinegar

2 tablespoon

Orange Jam

1 tablespoon

Cornstarch

8 ounce

Yakisoba Noodles

1 ounce

Coconut Crunch Cashews

1 teaspoon

Coriander

4 ounce

Shredded Red Cabbage

Not included in your delivery

3 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3138 kJ

Calories750 kcal

Fat14 g

Saturated Fat1 g

Carbohydrate135 g

Sugar21 g

Dietary Fiber4 g

Protein24 g

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

•Medium Pot

•Small Bowl

•Strainer

•Large Pan

Instructions

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.

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

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.

Roughly chop cashews into smaller pieces.

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.

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.