Fresh egg noodles are the amazing base for this vegetarian delight! With the addition of fresh and a classic sauce, this might be better than take out.

We Provide
  • 2 Individual Yakisoba Noodle Packs
  • ¼ Lbs Snow Peas
  • 1 Carrot
  • ¼ Green Cabbage
  • 2 Stalks Celery
  • ½ Yellow Onion
  • 4 Tablespoons Soy Sauce
  • 2 Teaspoon Sugar
  • 1 Tablespoon Sesame Seed Oil
  • 1 Clove Garlic
  • ¼ Oz. Fresh Ginger
You Provide
  • Salt and Pepper
  • Olive Oil
  • 1 Medium Sauce Bowl
  • Sauté Pan
  • Cutting Board
  • Chefs Knife
  • Box Grater
  • ¼ C. Water
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Step 1


Make the sauce by crushing or finely dicing the garlic and ginger in the medium sauce bowl. Top with soy sauce and sugar, stir to combine. Set aside.

Step 2


Preheat sauté pan over medium heat with sesame seed oil. While that heats up, prep the veggies.

Step 3


Thinly slice the onion, cabbage and celery. Use a box grater to grate the carrot. String the snow peas and set aside.

Step 4


Once the oil in the pan starts to smoke, add in the cabbage, onion and celery. Cook over medium heat for 5 minutes, leaving the veggies to brown and caramelize for the first 2 minutes.

Step 5


At the end of the 5 minutes add in the shredded carrots, snow peas, yakisoba noodles, sauce and ¼ C water. Toss to combine and cook an additional 5 minutes, until the sauce is absorbed and the snow peas have softened.

Step 6


To plate, add half of the chow mein into a shallow bowl and dinner is served!



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