Adam Liaw's Seafood Yakisoba

sbs.com.au

Carmel's Kitchen

3 tbsp (60 ml) vegetable oil

¼ small cabbage, cut into 5 cm pieces

1 small carrot, cut into matchsticks

1 small brown onion, sliced

4 fresh shiitake mushrooms, thinly sliced

250 g good-quality seafood marinara mix

2 packets (500 g) yakisoba noodles (thin, yellow, Japanese alkaline noodles)

A handful bonito flakes

1 tbsp benishouga (red pickled ginger), to serve

Aonori (Japanese green seaweed flakes), to serve

Japanese mayonnaise, to serve

subheading: For the yakisoba sauce:

2 tbsp oyster sauce

2 tbsp Worcestershire sauce

2 tbsp tomato sauce

2 tbsp dark soy sauce

1 tsp sugar

Directions at sbs.com.au

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