Hamburger Yakisoba (Reduced Yield)

Hamburger Yakisoba (Reduced Yield)

Mark Farmer 43

I Cooked This Today For Lunch, This Was One Of My Favorite Meals In The Mess Hall When I Was In The Army From 1976 To 1996.

Modified from: Hamburger Yakisoba

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Ingredients

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Original recipe yields 4 servings

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Directions

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  1. Cook spaghetti in Boiling salted water until for 8 mins.
  2. Cook beef in steam-jacketed kettle or stock pot until beef loses its pink color, stirring to break apart. Drain and skim off excess fat.
  3. Combine beef with onions, peppers, soy sauce, salt, garlic powder, ginger, and pepper. Cook until onions are tender, about 10 minutes.
  4. CCP: Internal temperature must reach 155 F. or higher for 15 seconds.
  5. Add water, green onions, and spaghetti. Mix thoroughly. Heat to serving temperature.
  6. CCP: Internal temperature must reach 155 F. or higher for 15 seconds. Hold for service at 140 F. or higher.

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