HOW TO MAKE YAKISOBA
Prepare the following:1 lb meat/shrimp/squid/protein/tofu. (Slice meat thinly against the grain) 1/3 cup soy sauce1/3 cup rice wine2 teaspoons sugar or 1 teaspoon honey12 ounces Chinese wheat noodles or, if you prefer a more substantial noodle, try udon (which actually makes it Yakiudon) 3 tablespoons vegetable or sesame-seed oil1 onion, sliced thin1.5 lb napa cabbage or savoy cabbage or bok choy, sliced very thin 3 carrots, grated1 tablespoon chopped ginger (or more if you like)1 clove crushed garlic (more if you like)3 scallions, thinly sliced Snow Peas (optional)
In a small bowl, mix together soy sauce, rice wine, and sugar, stirring to dissolve.
Put the meat/protein into the pan with some oil and cook for two minutes.
Cook noodles in boiling water about eight minutes, or until tender.
Drain noodles and rinse under cold water.
In a large deep skillet or wok, cook onion in oil for approximately three minutes.
Add the cabbage (it will seem like a lot, but it will cook down), carrot and
Cover with noodles and pour sauce over mixture.
Cover and cook for three to five minutes, then remove the lid and toss the mixture together until it is well combined.
Place on a serving platter and garnish with chopped scallions if desired.