Sweet 'N' Sour Yakisoba Noodles
with Carrots, Ginger, and Coconut Cashews
Sweet 'N' Sour Yakisoba Noodles
Savory noodles tossed with sweet-tangy flavor, crisp carrots, warm ginger, and crunchy coconut cashews for a vibrant, satisfying bowl.
Ingredients
For 2 servings
- 2 unit Carrots
- 1 unit Chili Pepper
- 1 ounce Coconut Crunch Cashews
- 1 teaspoon Coriander
- 1 tablespoon Cornstarch
- 2 clove Garlic
- 1 thumb Ginger
- 2 tablespoon Orange Jam
- 2 unit Scallions
- 5 teaspoon Sherry Vinegar
- 4 ounce Shredded Red Cabbage
- 4 tablespoon Soy Sauce
- 8 ounce Yakisoba Noodles
Additional Ingredients
- Pepper
- Salt
- 3 teaspoon Vegetable Oil
Asian
PDF
DifficultyEasy
Total Time25m
Calories750
Protein24g
Carbs135g
Fat14g
Tags:
Spicy
⚠️Allergens:
🥚Eggs🌱Soy🌾WheatSwaps and substitutions
For egg-free diners, choose noodles without egg; for gluten-free needs, swap in gluten-free noodles and a tamari-style soy sauce. If avoiding tree nuts, replace the coconut cashews with toasted seeds or skip the crunchy topping altogether.
What to serve with it
Serve with a crisp cucumber salad or simple steamed greens to balance the sweet, tangy noodles. A little extra chili sauce or pickled vegetables on the side can brighten the plate and echo the dish’s spicy-sour edge.
