Sweet 'N' Sour Yakisoba Noodles

🥘 Ingredients

• carrots
  2 pieces
• chili
• chili pepper
  1 piece
• coconut
• coconut crunch cashews
  ¼ cup
• coriander
  1 tsp
• cornstarch
  1 tsp
• garlic
  3 cloves
• ginger
  1 piece
• orange jam
  1 tbsp
• scallions
  2 pieces
• sherry vinegar
  1 tbsp
• shredded red cabbage
  1 c
• soy sauce
  2 tbsp
• vegetable oil
  2 tbsp
• yakisoba
• yakisoba noodles
  8 oz

🍳 Cookware

• medium pot
• small bowl
• strainer
• large pan

1. 

   1

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

   ginger: 1 piece, carrots: 2 pieces, garlic: 3 cloves, scallions: 2 pieces, chili pepper: 1 piece
2. 

   2

   Whisk together soy sauce , sherry vinegar , orange jam , ¼ cup water, and cornstarch in a small bowl . Set aside.

   soy sauce: 2 tbsp, sherry vinegar: 1 tbsp, orange jam: 1 tbsp, cornstarch: 1 tsp
3. 

   3

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

   yakisoba noodles: 8 oz, vegetable oil: 2 tbsp
4. 

   4

   Roughly chop coconut crunch cashews into smaller pieces.

   coconut crunch cashews: ¼ cup
5. 

   5

   Heat a large drizzle of oil in a large pan over high heat. Add garlic , ginger , scallion whites, coriander , and half the chili pepper. Cook, stirring, until fragrant ⏱️ 30 seconds . Toss in shredded red cabbage and carrots . Cook, tossing, until cabbage wilts and carrots are tender ⏱️ 3 minutes .

   garlic, ginger, coriander: 1 tsp, chili, shredded red cabbage: 1 c, carrots
6. 

   6

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

   yakisoba, coconut, chili