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.