Ingredients

The following ingredients have 4 Servings
  • 8 ounces soba noodles (180-ish grams - use two of the little rounds that come in a package)
  • 1 Tablespoon oil (olive, coconut, etc.)
  • 2 Tablespoons ginger (minced )
  • 2 Tablespoons garlic (minced )
  • 1 cup shiitake mushrooms (sliced, 200 grams)
  • ½ cup onion (sliced into wedges, 120 grams)
  • ½ head cabbage (thinly sliced, 500 grams)
  • 2 medium carrots (julienned, 240 grams)
  • 1 Tablespoon sesame oil
  • ¼ cup soy sauce
  • 1 Tablespoon tomato paste
  • 2 Tablespoons maple syrup
  • 1 Tablespoon rice vinegar
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic
  • ½ teaspoon white pepper (recommended, but I used black)

Instruction

  • For the Soba: Bring a pot of water to boiling and cook soba for 5 minutes. (ONLY FIVE MINUTES.) Drain and rinse immediately, then set aside.
  • For the sauce: Add all ingredients to a small sauce pot and stir well. Bring to a low simmer and cook for 3-5 minutes, stirring regularly. You just want to "meld" the flavors together and cook the tomato paste.
  • For the Vegetables: Warm oil and add ginger and garlic. Cook for about 30 seconds -1 minute, then add mushrooms and onion. Sauté over low heat (to avoid burning the garlic and ginger) until soft and fragrant. Add carrots and cook until soft.
  • Add cabbage and cook over high heat until slightly wilted, but still crunchy.
  • Mix in the yakisoba sauce and stir well.
  • Remove from heat and drizzle with 1 Tablespoon sesame oil and serve! I like to mix in a little fresh greens for color. We used mizuna, but you can use arugula, spinach, kale, or even cilantro!