For the Noodles:

12 oz yakisoba noodles (fresh is best, but dried works)

2 tablespoons vegetable oil

1 tablespoon sesame oil

For the Sauce:

3 tablespoons soy sauce (low sodium recommended)

2 tablespoons oyster sauce

1 tablespoon butter

2 teaspoons sugar

1 teaspoon garlic powder

½ teaspoon black pepper

Pinch of salt (taste and adjust)

The Mix-Ins:

1 large onion, sliced thin

2 cups cabbage, roughly chopped

2 carrots, julienned or thinly sliced

3 green onions, chopped (save some for garnish)

Optional protein: chicken, shrimp, beef, or tofu (1 lb, cut into bite-sized pieces)

For the Garnish:

Extra green onions

Sesame seeds (toasted, optional)

A squeeze of fresh lime

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In a small bowl, whisk together soy sauce, oyster sauce, butter, sugar, garlic powder, black pepper, and a pinch of salt. Set aside.

Heat a pan over medium-high heat with vegetable oil.
Sauté your chosen protein (chicken, shrimp, beef, or tofu) until cooked through, then remove from the pan and set aside.

In the same pan, add vegetable oil and heat over medium-high heat.
Add the onion, cabbage, and carrots. Stir-fry for about 3-4 minutes, until the vegetables are tender but still crunchy.

Add your cooked protein back into the pan and toss everything together for 1-2 minutes to heat through.
Garnish with extra green onions, sesame seeds, and a squeeze of lime.

Add Extra Veggies: Bell peppers, snap peas, or mushrooms work well for more color and texture.

Make It Spicy: Add chili paste, sriracha, or red pepper flakes to the sauce for extra heat.

Low-Carb Option: Swap the noodles for zucchini noodles (zoodles) or another low-carb noodle alternative.