with Carrots, Ginger, and Coconut Cashews
Yakisoba noodles are bouncy, thick, and chewy—sort of like those used in ramen, but with a little more heft. That makes them strong enough to toss into stir-frys and to soak up flavorful sauces. Here, our chefs have taken advantage of their versatility, mixing them with cabbage and carrots and coating them in sweet and sour sauce. The results are some seriously slurp-able noodles that are ready in a flash.
Tags:Spicy
Allergens:Soy•Wheat•Eggs•Tree Nuts
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
