CopyCat Benihana Yakisoba

Ingredients

Three 4-ounce packages Yakisoba Noodles
2 tablespoons Oil
1 Carrot cut into small, bite-sized pieces
1/4 of a small Cabbage chopped small
4 Spring Onions roughly chopped small
8 ounces Bean Sprouts
15 fresh Shiitake Mushrooms sliced small
1/3 cup Water
Benihana Yakisoba Sauce
Pickled Ginger to taste
Ao Nori to taste

Directions

Prepare Benihana Yakisoba Sauce according to recipe directions. Set aside.

Boil Yakisoba noodles according to package instructions. Set aside and keep warm.

In a large pan, heat oil over medium high heat.

Add cabbage, carrot, onion and mushrooms. Sauté until onions turn translucent.

Add yakisoba noodles. Stir-fry 1 minute.

Pour water into pan and cover with a lid. Allow the noodles to steam for a few minutes.

Take the lid off and add Benihana Yakisoba Sauce. Stir well and fry noodles for a few minutes.

Turn the noodles out onto a serving plate.

Sprinkle ao nori over yakisoba and place a bit of pickled ginger to one side before serving.

Serve hot.