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!”

Take this stir-fry up a notch by offering egg rolls on the side and a bit of pickled ginger.

​Feel free to experiment with the types of vegetables.  While carrot, cabbage and onion are traditional, branch out and add lotus root, fresh water chestnuts and shiitake mushrooms. This is the perfect recipe to try some new veggies!

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Town & Country
Recipe

Healthnotes®
Recipe

Yakisoba Stir-Fry

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Rating: 4.5/5 (4 votes cast)

Ingredients

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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

Directions

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 heated.
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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