Ingredients
The following ingredients have 4 Servings
- 1/4 cup reduced sodium soy sauce
- 3 cloves garlic (minced)
- 1 tablespoon brown sugar (packed)
- 2 teaspoons freshly grated ginger
- 1/4 teaspoon white pepper
- 2 5.6-ounce packages refrigerated Yaki-Soba, seasoning sauce packets discarded*
- 2 tablespoons olive oil
- 1 onion (diced)
- 3 stalks celery (sliced diagonally)
- 2 cups shredded cabbage
Instruction
- In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger and white pepper; set aside.
- In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
- Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.
- Stir in Yaki-Soba and soy sauce mixture until well combined, about 2 minutes.
- Serve immediately.