Ingredients
Juice of 1 lime
1 inch piece ginger root, minced
2 garlic cloves, minced
4 scallions, thinly sliced
1 Tsbp Sesame Oil
1/2 cup low sodium soy sauce
1/3 cup water
2 serving packets (2 cups) refridgerated Yakisoba Noodles
2 Tbsp Yakisoba Soup base
Fresh Mung Bean Sprouts
Fresh torn cilantro
1/2 tsp Thai Chili Paste
3 tbsp Toasted Sesame Seeds
Preparation
heat oil on medium heat and add ginger and scallions. cook for about 3 minutes, stirring frequently, add garlic and cook for one more minute. Add soy sauce, lime juice, water and chili sauce, bring to a low simmer and add noodles. Toss noodles in broth mixture until heated through. Turn off heat, add toasted sesame seeds, cilantro and bean sprouts. Toss entire mixture again. Serve with extra lime wedges and chili paste and enjoy!
