500g Yakisoba Bifum
150ml soybean oil
200g beef cut into strips
200g chicken breast cut into strips
2 teacups broccoli
2 teacups cauliflower
2 teacups onion half moon
2 teacups cabbage (preferably purple)
2 teacups chard
2 teacups carrot
1 tablespoon chopped garlic
1 tablespoon minced ginger
FOR THE SAUCE
1 package seasoning based on fish (Hondashi 30g)
1/2 tablet meat broth
1/2 tablet chicken broth
25ml english sauce
1 tablespoon oyster sauce (optional)
50ml sesame oil
3 tablespoons corn starch dissolved in low water
To taste: salt and monosodium glutamate.
1 Prepare the Yakisoba Bifum according to the directions on the back of the package. Set aside.
2 In a wok pan, put the oil and fry the garlic and the ginger. Then place the meat and chicken, after fried, add vegetables in the following order: onion, carrot, cauliflower, broccoli, cabbage and finally the chard. Add seasonings and thicken with cornstarch. Drizzle the mixture with sesame oil, add the sauce to the pasta and serve.