Ingredients
- 8 ounces dried yakisoba noodles
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons Worcestershire sauce
- 2 tablespoons oyster sauce
- 2 tablespoons hoisin sauce
- 2 teaspoons chili paste
- 4 teaspoons sugar
- 1 teaspoon mirin
- 2 tablespoons vegetable oil divided
- 12 ounces thinly sliced lean beef sirloin or rump
- Salt and black pepper to taste
- 1 small onion thinly sliced
- 1 medium carrot peeled and cut into matchsticks
- 6 shiitake mushrooms sliced
- 1/4 head green cabbage thinly sliced
- 3 green onions sliced (plus more for garnish)
Instructions
- Bring a large pot of water to a boil. Add the yakisoba noodles and cook them until al dente according to package instructions. Drain and rinse with cool water to stop the cooking process.
- In a bowl, whisk together the soy sauce, Worcestershire sauce, oyster sauce, hoisin sauce, chili paste, sugar, and mirin. Set the sauce aside.
- Heat 1 tablespoon of vegetable oil in a large wok over medium-high heat. Season the beef with salt and pepper and sear until browned, about 2 minutes. Remove the beef from the wok and set aside.
- Add the remaining oil to the wok. Stir fry the onion and carrot for 3-4 minutes until they begin to soften. Then add the mushrooms, cabbage, and green onions, and continue stir frying for an additional 2-3 minutes.
- Return the beef to the wok along with the drained noodles. Pour in the prepared sauce and toss everything together over medium-high heat for about 2 minutes until well combined and heated through.
- Taste and adjust seasoning with salt and pepper if needed. Serve hot immediately, garnished with extra green onions.