Here’s another simple, mid-week stir-fry dish. I find yakisoba to be very versatile — you can use most any kind of vegetable (in other words, clean out your fridge). With its unique and delicious combination of flavors (especially from the Worcestershire ingredient!), the sauce is what makes this dish. I hope you’ll try it!
3 Tbsp Worcestershire sauce
2 Tbsp soy sauce
3 Tbsp ketchup
2 tsp oyster sauce
3 tsp sugar
2 Tbsp canola oil
1 8-oz sirloin steak, very thinly sliced, and then cut into 1 1/2-inch lengths (I put the steak in the freezer for about 10 minutes, which firms it up for thin slicing)
1 1/2 cups chopped cabbage
1 large carrot, thinly sliced on the diagonal
1 stalk celery, thinly sliced
1 small yellow onion, thinly sliced
3 green onions (scallions), sliced on the diagonal into 1-inch segments
1 9-oz package fresh Chinese-style noodles
Prepare the yakisoba sauce by whisking together the first 5 ingredients (Worcestershire sauce through sugar) and set aside,
Combine the vegetables (cabbage through green onions in a medium-size bowl.
Prepare the noodles by dropping them into a pot of boiling water. Bring back to a boil and cook for 30 seconds. Drain and set aside.
Heat the canola oil in a wok or skillet over high heat. Add the meat and stir-fry until no longer pink, about 1 minute.
Add the vegetables to the meat in the wok. Stir-fry just until the vegetables are no longer raw-looking, about 3 minutes.
Add the noodles and the yakisoba sauce to the vegetable-meat mixture. Stir-fry for an additional 1 to 2 minutes, being sure to combine all ingredients well. Serve.