I am on the beef kick again because I terribly craving Beef Yakisoba.
To tell you the truth, I cannot eat much beef, it makes my stomach feel funny, but I try to limit and I eat less than portion size suggests.
So 12 Oz a week is plenty for me, and there is once a week chicken, seafood and, of course, we have at least once a week completely meatless day.
I think it just depends on a month or a season. Sometimes my body doesn’t accept greens and sometimes red meat.
Anyhow, when I say “WE” I mean that my family will only get salads, soups, hearty meatless stews, etc. For breakfast, lunch, and dinner.
Now, let’s talk about this delicious yakisoba.
You have NO freaking idea how much I love this. It is one of my absolute favorite dishes, but who am I kidding “noodles” and I go so well together.
It is my guilty pleasure and I would even take it over anything fried, that’s how much I love it.
If I allow myself, I would literally eat yakisoba every single day and I don’t care if it’s with beef, pork, seafood, chicken or meatless.
And guess what, a couple of days ago I realized that my Hubster agrees with me too, and he rarely agrees with me HA! Just sayin’ :/
If you have never made it at home, now it’s the time to take that wok/pan out and whip this up because it’s so simple and easy that you will need literally 20 minutes to finish it.
Much cheaper if you make it at home. Additionally, you know what you are putting in as well.
You can make it lighter and use whatever meat/veggies you actually like. It has that sweetness and balance…mmm.
Well, I just have to stop writing because I will have to make it right away. I made it with what I had available in my fridge without making a trip.
I pretty well stocked up pantry so noodles and many other ingredients are almost always available.
If you make my Beef Yakisoba, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycoking. Thank you so much in advance!