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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A yummy vegetarian version of this traditional Japanese dish (from ). *The toasted sesame seeds are optional but very yummy. Ingredients:
8 ounces soba noodles |
1/4 cup soy sauce |
1 tablespoon worcestershire sauce (note, regular worc. sauce contains fish) or 1 tablespoon vegetarian worcestershire sauce (note, regular worc. sauce contains fish) |
2 teaspoons sambal oelek or 2 teaspoons other hot chili paste |
1/2 tablespoon sugar |
2 teaspoons sesame oil |
1 1/2 tablespoons vegetable oil |
1 small onion, peeled and sliced |
2 garlic cloves, minced |
2 carrots, peeled and julienned |
1/2 head cabbage, cored and shredded |
4 scallion tops, chopped |
1 tablespoon toasted sesame seeds (optional) |
Directions:
1. Bring a medium pot of water to a boil.
2. Cook the soba noodles in the boiling water for about 2 minutes or until they are al dente.(cooking any longer will cause the noodles to clump together.).
3. Drain the noodles, rinse lightly with cold water and drain again. (This is important so the noodles won't stick.).
4. Combine the soy sauce, Worcestershire sauce, chili paste, sugar, and sesame oil in a small bowl and set aside.
5. Heat the vegetable oil in a large skillet or wok over medium-high heat.
6. When hot, add the onions, garlic, carrots, and cabbage. Cook for 3 to 5 minutes, stirring frequently, until the vegetables begin to soften and brown slightly.
7. Add the soba noodles and the soy sauce mixture and cook just long enough to reheat the noodles and thoroughly coat them in the sauce.
8. Serve garnished with the chopped scallions and toasted sesame seeds.
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