Best Ww Beef Yakisoba Recipes

YAKISOBA NOODLES

Steps:

• Combine the sauce ingredients together. Set it aside.
• Prepare all veggies for the recipe. Cut them into the size of your preference. Some noodles may need to be preheated in their original packaging. Follow the instructions on the box for the noodles.
• Cook all vegetables separately in a pan on high heat, just for a few minutes. This will add a golden color to them.
• Cook chicken in an oiled skillet until all sides turn golden brown.
• Add sautéed veggies and all the sauce ingredients to the pan.
• Add in noodles to the mixture. Cook for a few minutes and serve.

BEEF YAKISOBA

Steps:

• Cook the noodles al dente in a pot of boiling water-about 2 minutes for dried chuka soba noodles or 1 minute for fresh noodles. Drain in a colander and rinse with cool water to stop the cooking. Leave in a colander in the sink to drain while you continue with the recipe.
• In a bowl whisk together the soy sauce, Worcestershire sauce, oyster sauce, hoisin sauce, chile paste, and sugar.
• Heat 1 tablespoon of the oil in a wok or large skillet over medium-high heat. Add the beef and cook, stirring frequently, until browned, 1 ½ to 4 minutes (this will depend on how thick the strips are.) transfer the meat to a plate or bowl.
• Add another tablespoon of oil to the skillet along with the onion and carrot. Cook, stirring, until beginning to soften, about 4 minutes.
• Add the mushrooms to the skillet, along with the remaining tablespoon of oil, if needed. Cook, stirring frequently, for another 2 to 3 minutes, until the mushrooms soften.
• Add the cabbage and green onions along with the browned beef and the noodles. Cook, stirring to mix well, for about 2 minutes until everything is warmed through and the cabbage is beginning to wilt.
• Add the sauce and cook, tossing to coat the noodles well with the sauce and mix everything together, for about 2 more minutes.
• Serve hot, garnished with sesame seeds, scallions, and/or pickled ginger, if desired.

YAKISOBA (JAPANESE SPAGHETTI) 5 WW POINTS

Steps:

• Chop bok choy (or napa cabbage). Slice sweet red pepper, mushroom, onion. Mince garlic. Measure peas and bean sprouts.
• Combine ketchup with soy, worcestershire, and oyster sauces. Set aside.
• Cook yakisoba (udon, or dry spaghetti). Separate as it cooks. Drain & set aside.
• Heat oil in large skillet. Add peppers, mushroom, garlic, onion, bean sprouts, and peas. Stir fry about 5 minutes. Add water chestnuts, and bok choy, and continue to stir fry. Add cooked noodles and sauce. Mix well. Serve.
• Extra sauce is 0 points. Add points for peanuts, shrimp or other additions.

AUTHENTIC YAKISOBA

Steps:

• Bring a large pot of water to a boil. Cook soba in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 8 minutes. Drain noodles and rinse with cold water. Set aside.
• Heat oil in a wok over medium heat. Add pork and stir-fry with a pinch of salt and pepper, about 5 minutes. Transfer meat to a plate, reserving oil in wok. Add carrots, onion, ginger, and garlic to the wok and stir-fry for 3 to 4 minutes.
• Add cabbage to the wok and stir-fry briefly, about 1 minute. Add drained soba noodles. Pour in 1/2 the yakisoba sauce and stir-fry until noodles and vegetables are covered with sauce, about 3 minutes. Return pork to the wok. Add additional sauce as desired. Remove from heat.
• Garnish yakisoba with kizami nori and a small pile of beni shoga just before serving.

WW BEEF YAKISOBA

Steps:

• 1-Mix together the mirin, soy sauce and sesame oil in a shallow dish. Add the beef, spoon the marinade over and leave to marinate for 30 minutes. 2-Meanwhile, cook the noodles in boiling water according to pack instructions. Drain, then refresh under cold running water. Place in a bowl, cover with cold water, then set aside. 3-Meanwhile, heat a large work or nonstick frying pan until hot. Remove the beef from the marinade (reserving the marinade). Add the beef to the pan and spray with the cooking spray. Stir fry for 2-3 minutes until browned all over. Transfer the beef and any juices to a bowl and set aside. 4-Add the onion, mangetout, green pepper and ginger to the pan, spray with the cooking spray and stir fry for 3 minutes, adding 1T water if it starts to stick. Add the bean sprouts, beef juices and reserved marinade and stir fry for another minute. 5-Drain the noodles and add them to the pan, turning them until combined and warmed through. Divided between four large shallow bowls. Season with black pepper and garnish with the spring onions, pickled ginger and sesame seeds.