Whole Wheat Yakisoba Stir Fry with Superfoods & Roasted Turkey Medallions
Fortune Whole Wheat Yakisoba Noodles - CHEF INSPIRED - 3 servings
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8  oz. Fortune Whole Wheat Yakisoba Noodle
1  Tbsp. Vegetable Oil
1  oz. Red onion thin julienne strips
2  oz. Mixed bell peppers, julienne strips
2  oz. Asparagus tips, grilled, small pieces
2  oz. Kale, Tuscan (Lacinato), small pieces
3  oz. Teriyaki Miso Sauce, Kikkoman
4  oz. Turkey Tenders, roasted, seasoned, sliced into medallions
1/2  oz. Peanuts, lightly toasted - for garnish
1/2  oz. Scallions or green onions, diced - for garnish
1/4  oz. Sesame seeds, toasted - for garnish


1) Blanch Whole Wheat Yakisoba Noodle in boiling salted water for 1½ minutes, then cool noodle down with cold water and drain completely.
2) Heat 14 inch steel Wok or 12 inch non-stick sauté pan to medium heat and add oil to coat sides of pan.
3) Just before oil starts to smoke add Onions and Peppers and stir fry for 1 – 2 minutes.
4) Add asparagus and Teriyaki Miso Sauce and bring up the heat until almost boiling (1 – 2 minutes).
5) Then add Whole Wheat Yakisoba Noodle and stir fry to heat noodles in the mixture until hot (2 – 3 minutes).
6) Turn off heat and then toss Kale pieces over top of mixture and cover pan for 1-2 minutes and then stir into noodles.
7) Immediately serve with sliced Turkey Medallions laid on top and garnish with toasted peanuts, chopped scallions and sesame seeds.