– 500g noodles for yakisoba;
– 400 g minced meat or in strips (rump, duckling or file mignon);
– 200g of champignon;
– 2 large onions chopped into medium cubes;
– 2 carrots cut diagonally;
– 1/2 packet of Japanese broccoli;
– 1/2 small packet of chopped cabbage;
– 1/2 cup of oil;
– 1 tablespoon of olive oil;
– 1 tablespoon of sugar;
– 1/2 cup of Virrosas soy sauce;
– 300 ml of sauce for yakissoba (or 1 broth tablet);

– Cook the pasta as instructed on the packaging (usually 4 minutes) drain, wash and set aside;

– Cook broccoli, cabbage and carrots in steam for about 5 minutes or in boiling water for 3 minutes, so that they are al dente;

– In a very large pan, put the oil and onion and sauté it until almost brown;

-Then add the meat and fry a little until it gets a color;

-Put all vegetables, soy sauce and yakisoba sauce;

– Throw the sugar on top and stir well;

-On low heat, cover and cook for about 5 minutes;

– Meanwhile, place the oil in a pan and lightly fry the cooked and drained pasta, stirring well;

– Mix the pasta well in the sauté and serve;