Once the sauce comes to a simmer, whisk in the pineapple juice and corn starch slurry.
Bring back to a boil and reduce for 10 minutes.
While the sauce is reducing, heat a few tablespoons on oil in a wide pan and sautee the vegetables until they start to wilt yet maintain their crispness.
½ cup pruple cabbage, ½ cup green cabbage, 1 stalk bok choy, ¼ bell pepper
Strain the sauce through a fine mesh strainer to remove the garlic and ginger. Discard the garlic and ginger.
Add the drained and cooled noodles to the sauteed vegetables, tossing to combine.
Pour ¾ of the sauce over the noodles and vegetables, tossing to combine. Check for flavoring and add more sauce if needed.
Garnish with sliced scallions and/or crushed peanuts.
Are these noodles served warm or cold? I serve these yakisoba hot or warm straight out of the pan but will eat the leftovers cold out of the refrigerator. How do you reheat the noodles? I put my potion on noodles in a microwave safe bowl, give it a splash of water and microwave on high in 30 second intervals, stirring between intervals until heated through. Should I wash the bok choy before using? Yes! Bok choy is grown in sandy soil and can have sand and soil in between the stalks. Thinly slice the vegetable and soak in water, allowing the dirt to sink to the bottom of the bowl. Shake off excess moisture before sautéing. What is a slurry? A slurry is a corn starch and liquid mixture that is whisked together to dissolve the corn starch and then added to a sauce to thicken the sauce. Once the sauce boils, the sauce starts to thicken thanks to the slurry.