How to make it

  • Drain the mushrooms and squeeze out excess water, then trim the stems and finely shred the caps.
  • Bring 1 quart of lightly salted water to a boil. Add the noodles and cook for about 3 minutes, until barely tender, and drain well.
  • Heat half the oil in a wok or large skillet over high heat and stir-fry the mushrooms, carrot, spinach, cabbage and radish until barely tender, about 2 minutes. Set aside.
  • Heat the remaining oil in another pan over high heat and saute the noodles for 11/2 minutes. Add ginger and saute a further 45 seconds.
  • Add the cooked vegetables to the noodles along with the bean sprouts and scallions and cook for 1 minute on high heat, mixing thoroughly. Add the tonkatsu sauce, heat well, and stir to distribute the sauce evenly through the noodles.
  • Serve.

Reviews & Comments 2

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    " It was excellent "
    momo_55grandma ate it and said...
    Great recipe love it high5 thanks
    Was this review helpful? Yes Flag
  • danadooley 10 years ago
    Interesting vegetarian recipe, JM, Sarah, this has your names written all over it ;) - thanks for sharing.
    Was this review helpful? Yes Flag

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