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Gluten-Free Veggie Yakisoba

traditional Japanese yakisoba


 2 Tbsps. Otafuku Yakisoba Sauce
3 oz. Barilla gluten-free spaghetti
1 oz. green bell pepper
1 oz. red bell pepper
1 oz. orange bell pepper
1 oz. Brussel sprouts
1 oz. baby corn
1 oz. broccoli
1oz beans sprout
1 Tbsps. extra virgin olive oil
Sesame seeds (for garnish)
Green onion (for garnish)



    1. Cook the spaghetti noodles as instructed on the box.
    2. Heat oil to medium-high heat in a pan. Add vegetables and cook until soft and fragrant.
    3. Set vegetables aside and add cooked spaghetti noodles to the pan.
    4. Saute noodles for three minutes, stirring frequently.
    5. Add vegetables and Otafuku Yakisoba Sauce to noodles in the pan, stirring to combine all ingredients. Serve immediately. Garnish with sesame and green onion as desired.
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