Yakisoba  
Recipe Number: 1097721552
Contributor: Margie
Ingredients
4 2 ozs pkgs Yakisoba noodles or chinese egg noodles
Chopped cabbage
Bean sprouts
Thinly-sliced meat, seafood, or your choice of other ingredients
Yakisoba sauce
1 Tbsp Vegetable oil

Sauce:
1-1/2 tsp crushed Garlic (about 3 cloves)
1 Tbsp peeled and grated fresh Ginger root
1/2 C Water
1 C Soy sauce
1/4 C Rice wine vinegar
1/4 C Sugar
2 Tbsp Lemon juice
Thickener:
1 Tbsp Cornstarch
2 Tbsp Water
2 Tbsp Chopped cilantro
4-6 sprigs Cilantro for garnish
Cooking Instructions
Make sauce ahead by combining all ingredients. Sauce will store up to 2 weeks. Heat a frying pan and fry meat, seafood, or other ingredients with oil, stirring occasionally. Add yakisoba noodle and fry, stirring occasionally. Added chopped cabbage and bean sprouts and fry until cabbage is cooked. Put yakisoba sauce and mix. (As much as you like) Serve with finely chopped seawood, chopped green onions, chopped cilantro (optional). Garnish with cilantro sprigs.