Curator Mikey's Teppanyaki Noodles
×Category: International Cuisines | Type: Chinese | Servings: 4 | By: RecipeGadget
Protein 12g • Carbs 65g • Fat 18g • 450 Calories
Estimated macros only. Values are guidelines, not precise nutrition data.
The Curator's version of Kobe noodles.
Ingredients
- Garlic Cloves (Minced): 1 Each
- Scallions (Sliced, Small): 1/4 Cup
- Celery, Stalk (Sliced, Small, On Bias): 1 Each
- Packages Of Yakisoba Noodles - Any Flavor: 3 Each
- Soy Sauce: 2 TBSP
- Unsalted Butter: 2 TBSP
- Oyster Sauce: 1 TBSP
- Sesame Oil: 1 TSP
Instructions
- For the noodles:
- Prepare the yakisoba noodles according to package instructions but for 1 minute less than suggested, then drain. Sprinkle with a little sesame oil and set aside.
- Mince the garlic cloves and chop the scallions and celery stalk.
- In a wok, melt the unsalted butter over medium-high heat. Be careful not to burn the butter.
- Add the minced garlic, chopped scallions, and celery stalk to the skillet and sauté until fragrant.
- Add the boiled noodles to the skillet and stir in the soy sauce, oyster sauce, and sesame oil.
- Continue to stir-fry the noodles until well combined and heated through.
- Serve hot and enjoy your Curator Mikey's Teppanyaki Noodles!
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