2 Serves
25 Mins
8 g
40 g
15 g
Prepare the vegetables by slicing the onion and any additional vegetables into thin strips using a chefs knife on a cutting board.
Ingredients, vitamins, and health benefits
Onion
Cabbage
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
JapaneseVitamin E
3 mg / 15 mgVitamin K
112 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
215 µg / 400 µgCalcium
159 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
60 mg / 420 mgPhosphorus
194 mg / 1,250 mgPotassium
634 mg / 4,700 mgSodium
2190 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
6 g / 28 gSugar
8 g / 50 gSaturated Fat
5 g / 20 gCholesterol
21 mg / 300 mgCaffeine
0 mgNet Carbs
35 gAlcohol
0 g
Heat the cooking oil in a large frying pan or wok over medium-high heat.
Add the sliced onion and other vegetables to the pan, stir-frying until tender-crisp.
Add the yakisoba noodles to the pan and toss thoroughly with the vegetables.
Season the mixture with salt and pepper, then serve immediately while hot.
Carrots
Cooking Oil
Yakisoba Noodles
Yakisoba Sauce
Salt And Pepper
Vitamin A
333 µg / 900 µgVitamin C
5 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
3 mg / 15 mgVitamin K
112 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
215 µg / 400 µgCalcium
159 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
60 mg / 420 mgPhosphorus
194 mg / 1,250 mgPotassium
634 mg / 4,700 mgSodium
Fiber
6 g / 28 gSugar
8 g / 50 gSaturated Fat
5 g / 20 gCholesterol
21 mg / 300 mgCaffeine
0 mgNet Carbs
5
g32
g15
g
Japanese
SpanishZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
13 µg / 55 µgAlcohol
0 g