Yakisoba (Japanese Spaghetti) 5 Ww Points Recipe #351626
This was pulled from the ww community. It's a yummy favorite. Great to reheat for lunch. Great as a main dish. I sometimes add peanuts, shrimp, or other protein. Substitute veggies or pasta, or your personal favorites. Napa cabbage can be used instead of bok choy.
by scarysheree
35 min | 20 min prep
SERVES 3
- 1 small onion, chopped
- 1 sweet red pepper, sliced
- 4 medium mushrooms, sliced
- 1/2 head bok choy, sliced
- 1/2 cup green peas, frozen
- 1/2 cup bean sprouts
- 1 (6 ounce) can water chestnuts, drained & rinsed
- 1 teaspoon sesame oil
- 2 tablespoons worcestershire sauce
- 2 tablespoons ketchup
- 2 tablespoons light soy sauce
- 2 tablespoons oyster sauce
- 6 ounces japanese noodles
- Chop bok choy (or napa cabbage). Slice sweet red pepper, mushroom, onion. Mince garlic. Measure peas and bean sprouts.
- Combine ketchup with soy, worcestershire, and oyster sauces. Set aside.
- Cook yakisoba (udon, or dry spaghetti). Separate as it cooks. Drain & set aside.
- Heat oil in large skillet. Add peppers, mushroom, garlic, onion, bean sprouts, and peas. Stir fry about 5 minutes. Add water chestnuts, and bok choy, and continue to stir fry. Add cooked noodles and sauce. Mix well. Serve.
- Extra sauce is 0 points. Add points for peanuts, shrimp or other additions.
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5 stars