• 1 CUP YAKISOBA NOODLES
• 1 CUP BROCCOLI
• 1 CUP ASPARAGUS
• 3 CUPS WATER
• 1 TSP OLIVE OIL
• 4 TBSP VEGAN WORCESTERSHIRE SAUCE
• 4 TBSP KETCHUP
• 2 TSP SOY SAUCE
• 2 TSP SUGAR
• 2 TSP GARLIC POWDER
• 2 TSP ONION POWDER
• SALT AND PEPPER
Combine water, olive oil, worcestershire sauce, ketchup, soy sauce, sugar, garlic powder, onion powder, salt and peeper in a stock pot and bring to a boil stirring all ingredients together.
Break off the bottom ends of the asparagus and then cut in half. Stir in the asparagus and broccoli to the boiling broth and cover for five min.
Stir in Yakisoba noodles to the boiling broth and vegetables and cover.
Stirring occasionally, cook until noodles and vegetables are at desired texture.
(I like crispy veggies so I don't let it go for more than 10 minutes.)
Remove from heat, grab some chopsticks, and serve in a bowl and enjoy! I add always end up adding a little more soy sauce along with salt and pepper.