Ingredients
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1 small onion, chopped
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1 sweet red pepper, sliced
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4 medium mushrooms, sliced
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1/2 head bok choy, sliced
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1/2 cup bean sprouts
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1 (6 ounce) can water chestnuts, drained & rinsed
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1 teaspoon sesame oil
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2 tablespoons Worcestershire sauce
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2 tablespoons ketchup
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2 tablespoons light soy sauce
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2 tablespoons oyster sauce
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6 ounces japanese noodles
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1/2 cup green peas, frozen
Instructions
- 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.