JAPANESE YAKISOBA RECIPE
SARSAYA® OYSTER SAUCE
2 teaspoon sugar
2 teaspoon soy sauce
1 pack (30 grams) SARSAYA® Oyster Sauce
3 tablespoons worcestershire sauce
1 tablespoon cooking oil
1 medium onion, red
1 tablespoon garlic
1/4 cup carrot
1/4 cup toge
1/2 cup cabbage
200 grams pork belly, thinly sliced
200 grams pancit canton, boiled
1 small can shitake mushroom 1 tablespoon sesame seed, white
|Calories per Serving (kcal)||454|
Good to Know Nutrition Facts!
A serving of 4 raw shiitake mushrooms has only 26 calories and less than a gram of fat. They also provide 2 grams of dietary fiber, helping to keep you feeling full and satisfied, and nearly 2 grams of protein.
Preparation and Cooking time: 30 minutes
- MIX. In a small bowl, combine all ingredients for Yakisoba sauce.
- STIR FRY. In a hot pan, add oil and sear the pork until brown then add shitake mushroom, onion, garlic, toge, carrot, cook vegetables until al dente. Add pancit canton, cabbage, Yakisoba sauce and mix well.
- SERVE. Garnish with sesame seed and serve hot.
Makes 4 servings
Serving size: 1 cup (200g) Yakisoba
Pour hot water on pancit canton for 3 minutes right before adding. Cooling the pancit canton will cause it to dry hence it will become sticky.