Dessert

Vegan Sukiyaki is for Dessert.

Vegan Sukiyaki takes 30 minutes to prepare.

Vegan Sukiyaki takes 40 minutes to cook.

Vegan Sukiyaki makes 1 servings.

The ingredients for Vegan Sukiyaki are:

1 pkg Japanese Sobo noddles
1/3 cup vegetable broth
2 Tbs dry sherry or saki
2 Tbs soy sauce
nonstick cooking spray
2 cups sliced bok choy
1 cup green onions bias sliced into 1/2" pieces
1 cup fresh bean sprouts
1 8oz can water chestnuts, drained
1 cup sliced fresh mushrooms
1 Tbs canola oil
8oz tofu, cubed

Here is how you make Vegan Sukiyaki:

Prepare noodle according to package directions. set aside.In a mixing bowl stir together broth, sherry, soy sauce and 1/4 tsp pepper. Set aside.Spray a large skillet or wok with nonstick cooking spray. Preheat over medium heat. Add bok choy and green onions. Stir fry 2 to 3 min or until vegetables are crisp - tender.Remove from skillet. Add been sprouts, water chestnuts and mushrooms. Stir fry 1 to 2 minutes or until mushrooms are tender. Remove vegetable mixture from skillet.Add oil to the hot skillet, swirl to coat. Add the tofu and cook for 1 to 2 minutes. Add the broth mixture to skillet. Cook and stir until bubbly. Return all the vegetables to skillet. Add noodles. Cover and cook 2 to 3 minutes or until heated through. Serving Size: 4Number of Servings: 1Recipe submitted by SparkPeople user FORTINKG.

The nutritional information for Vegan Sukiyaki is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 1,025.5

• Total Fat: 43.4 g
• Cholesterol: 0.0 mg
• Sodium: 2,742.5 mg
• Total Carbs: 96.9 g
• Dietary Fiber: 9.4 g
• Protein: 70.0 g

Vegan Sukiyaki is Asian cuisine.

The dietary needs meet for Vegan Sukiyaki is Vegan