Sweet 'N' Sour Yakisoba Noodles

🥘 Ingredients

• carrots
  4 unit
• chili pepper
  2 unit
• coconut crunch cashews
  2 oz
• coriander
  1 tsp
• cornstarch
  2 tbsp
• garlic
  4 clove
• ginger
  2 thumb
• orange jam
  4 tbsp
• scallions
  4 unit
• sherry vinegar
  3.333 tbsp
• shredded red cabbage
  8 oz
• soy sauce
  1/2 c
• vegetable oil
  2 tbsp
• water
  ¼ cup
• yakisoba noodles
  1 lb

🍳 Cookware

• medium
• small bowl
• strainer
• large pan

1. 

   1

   Wash and dry all produce. Bring a medium pot of water to a boil. Peel ginger . Peel carrots . Thinly slice garlic . Trim, then thinly slice scallions , separating greens and whites. Mince chili pepper , removing ribs and seeds first for less heat.

   ginger: 2 thumb, carrots: 4 unit, garlic: 4 clove, scallions: 4 unit, chili pepper: 2 unit
2. 

   2

   Whisk together soy sauce , sherry vinegar , orange jam , water , and cornstarch in a small bowl . Set aside.

   soy sauce: 1/2 c, sherry vinegar: 3.333 tbsp, orange jam: 4 tbsp, water: ¼ cup, cornstarch: 2 tbsp
3. 

   3

   Once the water boils, separate out 8 oz from yakisoba noodles (about 2½ cups or half the package; save the rest for another use). Add to the pot and cook until just tender, ⏱️ 2 minutes . Drain, then rinse in a strainer under cool running water. Toss with a drizzle of vegetable oil and set aside.

   yakisoba noodles: 1 lb, vegetable oil: 2 tbsp
4. 

   4

   Roughly chop coconut crunch cashews into smaller pieces.

   coconut crunch cashews: 2 oz
5. 

   5

   Heat a large drizzle of vegetable oil in a large pan over high heat. Add garlic, ginger, scallion whites, coriander , and half the chili. (TIP: If you're not a fan of spice, use less of or skip the chili.) Cook, stirring, until fragrant, ⏱️ 30 seconds . Toss in shredded red cabbage and carrots. Cook, tossing, until cabbage wilts and carrots are tender, 3-5 minutes.

   coriander: 1 tsp, shredded red cabbage: 8 oz
6. 

   6

   Add the noodles to the pan. Using tongs, toss them with the other ingredients. Pour in the soy sauce mixture, toss again, and cook until the noodles are coated in a sticky sauce. Remove the pan from heat. Divide the stir-fry between plates. Garnish with scallion greens, cashews, and remaining chili to taste.