Yakisoba

180g Noodles (450g cooked)
150g Onion
150g Carrots, grated
3 Cloves Garlic
1 Tbsp Fresh Ginger
80g Soy Sauce
80g Rice Wine
1 Tbsp Sugar
540g Tofu
200g Napa Cabbage

Combine soy sauce, rice wine, and sugar. Marinate tofu in the mixture. Prepare noodles. Heat Oil in a wok. Stir fry onions until translucent. Add carrots, garlic, and ginger and stir fry for a few minutes. Add cabbage and cook until crisp. Add tofu with the sauce and noodles. Stir to incorporate all ingredients.

Yield: Approx. 1650g