Colorful Meal Idea: Yakisoba

Ingredients:

Vegetables:

1 cup broccoli florets

1/2 cup carrots, thinly sliced

1/4 cup red bell pepper, thinly sliced

1/4 cup green onions, thinly sliced

2 cloves garlic, minced

Noodles:

8 ounces ramen noodles (use pre-cooked if desired)

Sauces:

1/4 cup ponzu sauce

1 tablespoon ramen broth concentrate

1 teaspoon chili oil

Other:

1/2 cup fresh spinach

1/2 lemon, juiced

1 tablespoon black sesame seeds

Salt and cracked pepper to taste

Instructions:

Sauté the vegetables and garlic:

Heat a large skillet over medium-high heat. Add a tablespoon of oil and sauté the garlic until fragrant, about 30 seconds.

Add the broccoli, carrots, bell pepper, and green onions. Sauté until crisp-tender, about 3-5 minutes. Remove from heat and set aside.

Cook the noodles:

If using pre-cooked noodles, rinse in warm water to remove excess starch.

If using uncooked noodles, cook according to package instructions. Drain and set aside.

Combine the ingredients:

Return the sautéed vegetables to the skillet. Add the cooked noodles, ponzu sauce, ramen broth concentrate, chili oil, salt, and pepper. Toss to combine.

Stir in the fresh spinach until wilted. Add the lemon juice and black sesame seeds.

Serve:

Divide the noodles among bowls and serve immediately.

Additional tips/notes:

For a spicier dish, add more chili oil or a pinch of red pepper flakes.

If you don't have ramen broth concentrate, you can use chicken broth or vegetable broth instead.

To make this dish vegetarian, use vegetarian ramen noodles and omit the fish sauce from the ponzu sauce.

You can add other vegetables to this dish, such as mushrooms, snap peas, or water chestnuts.

✨Super Colorful Fall Meals Made At Home!

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