This week's featured recipe and tips by:

Tammy McAfee

Culinary Resource Coordinator at Central Market Poulsbo

Tammy started dinner-party clubs in the late 1980s with other couples where the goal was to cook new types of food, enjoy an evening with friends and get some feedback. She is passionate about finding new ingredients and products to experiment with – guilt free! Her favorite aspect of the Resource Center is introducing customers to simple concepts – “It’s empowering for those who didn’t grow up cooking to learn some techniques,” she said. With two teens, Tammy has a lot of opportunities to cook for the swim and track teams and, she said, “they’ll eat anything!”

Serve this comforting noodle dish with a side of egg rolls and Kombucha.

​Experiment with different protein sources such as sliced tofu, spam or shrimp.  You can also include a variety of textures such as water chestnuts, sprouts or assorted mushrooms, which add flavor to this great dish.

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Yakisoba Stir-Fry

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Rating: 4.1/5 (7 votes cast)


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  • 2 tablespoons vegetable oil
  • 1 cup diced onion
  • 1 tablespoon minced ginger
  • 2 medium carrots, peeled and grated
  • 1 pound Napa cabbage, thinly sliced
  • 1 pound chicken or pork, sliced into thin strips
  • 1-2 cups yakisoba sauce
  • 1 pound fresh yakisoba noodles
  • Thinly sliced scallions to garnish


Heat oil in a large skillet or wok. Cook onion for 2-3 minutes. Add ginger, carrots and cabbage and cook until cabbage is wilted, about 4 minutes.
Add chicken or pork and yakisoba sauce.
Cover and cook for 2-3 minutes.
Add yakisoba noodles and stir until noodles are hot and meat is cooked through.
Garnish with scallions.

Other Ingredient Options: Water chestnuts, broccoli, mushrooms, pea pods, baby corn, tofu, sprouts – anything you like! 
Recipe from Central Market Poulsbo - Culinary Resource Center
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