Pan Noodle Yakisoba
- 2 dl Pan Noodle
- rapeseed or sesame oil
- 3 spring onions, chopped
- 1 bell pepper, chopped
- 0,5 dl Worcestershire sauce
- 0,5 dl ketchup
- 0,5 dl oyster sauce
- 1 tbsp soy
- 1 tbsp sugar
- the green part of the spring onion, finely chopped
- pickled ginger
Heat a frying pan over high heat and add a splash of oli. Fry the spring onion and the bell pepper over high heat for a couple of minutes, or until they have charred slightly.
The add the pan noodle and let it thaw completely.
Once the pan noodle has thawed, add the Yakisoba sauce and mix thoroughly.
Serve the dish with a garnish of thinly sliced spring onion and picked ginger!
@ recipe and image Tastery
Rooty Pan Noodle is healthy and easy to prepare, plus you’re saving the planet on the side. We have created an all-round good side dish that turns any main meal into something special. Pan Noodle can be used in a hearty Pad Thai or a fresh veggie stir fry. You can do anything with Pan Noodle.
If you swap your wheat noodles for potato – the northern superfood – you’re also doing the environment a favour. Potato yields are four times larger than wheat yields grown on the same amount of farmland. What you eat matters!
Why do things the hard way when it’s so easy to make eco-friendly food? Rooty Pan Noodle – Join The Kind Side