Yakisoba Sauce
½ cup light soy sauce
2 tbsp sugar
1 tsp Asian chili sauce
2 tbsp Worcestershire sauce
1 tbsp mirin
1 tbsp seasoned rice vinegar
Noodles and Vegetables
Udon noodles
2 tbsp sesame oil
2 tbsp vegetable oil
1 tsp chopped garlic
1 tsp chopped ginger
1 tsp Asian chili sauce
8 oz shrimp
1 small onion, thinly sliced
2 carrots, match-sticked
3 cups Nappa cabbage, sliced
4 green onions, chopped
Combine sauce ingredients and set aside. Rinse noodles in water.
Heat both oils in large skillet over high heat. Add garlic, ginger, chili sauce and shrimp and cook until shrimp are no longer pink. Add onions and carrots and cook for 2 minutes. Add cabbage and stir fry until wilted.
Add noodles, then sauce and bring to a boil. Stir in green onions and toss everything together. Serve.