Shirataki Yakisoba

Method5 steps · about 12 min

1. 1

   Step 1: Whisk all 3 tablespoons Worcestershire sauce, 2 teaspoons ketchup, 2 teaspoons soy sauce and 2 teaspoons honey together in a bowl.

   Uses 3 tablespoon Worcestershire sauce · 2 teaspoons ketchup · 2 teaspoons soy sauce · 2 teaspoons honey

2. 2

   Step 2: Put all 100 g bacon strips in a frying pan over medium-high heat and fry until some fat renders into the pan.

   Uses 100 g bacon (about 3 slices), cut into thin strips

   
3. 3

   Step 3: Add all the sliced onion (60 g), julienned carrot (40 g) and red bell pepper (40 g), trimmed shimeji and sliced celery (40 g) to the bacon and its rendered fat. Stir-fry until the vegetables are partly cooked.

   Uses Bacon and rendered fat · 60 g onion (about half a small onion), sliced · 40 g carrot (about half a carrot), julienned · 40 g red bell pepper (about a quarter pepper), julienned · 60 g shimeji mushrooms (about half a bunch), trimmed · 40 g celery (about one rib), sliced

   
4. 4

   Step 4: Increase the heat, add all 452 g ready rinsed, drained shirataki noodles (452 g) and all the prepared yakisoba sauce. Stir-fry until the loose liquid evaporates and the bacon and mushrooms are cooked through.

   Uses Partly cooked bacon and vegetables · 452 g shirataki noodles, rinsed and well drained · Prepared yakisoba sauce

   
5. 5

   Step 5: Add all 40 g snap peas and briefly stir-fry until bright green and crisp-tender. Divide the entire dish into FOUR portions and serve.

   Uses Cooked shirataki yakisoba with bacon and vegetables · 40 grams snap peas