American Style Yakisoba - with gluten free spaghetti
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 oz dry Live G Free Brown Rice Spaghetti (Gluten Free) 1tsp Sesame Oil 1 tbsp Extra Virgin Olive Oil 1 cup, shredded Cabbage, fresh 10 baby carrots chopped (or 1 carrot)2 cup, chopped Broccoli, fresh1 cup sliced Mushrooms, fresh 1 head Baby bok Choy 2 clove Garlic, minced1 tsp Ginger Root, grated1/4 cup Soy Sauce
Cook pasta according to package directions. Meanwhile, prepare vegetables.
Heat wok or large skillet. Add oils and saute broccoli, cabbage, bok choy, carrots and mushrooms for 3-5 minutes or until tender. Add garlic and ginger and saute for 1-2 minutes. Turn heat down to low. Add cooked spaghetti and toss well to mix. Add soy sauce and toss again to heat through. Remove from heat and serve.
Makes 4 large servings.
Heat wok or large skillet. Add oils and saute broccoli, cabbage, bok choy, carrots and mushrooms for 3-5 minutes or until tender. Add garlic and ginger and saute for 1-2 minutes. Turn heat down to low. Add cooked spaghetti and toss well to mix. Add soy sauce and toss again to heat through. Remove from heat and serve.
Makes 4 large servings.
Nutritional Info Amount Per Serving
- Calories: 277.8
- Total Fat: 5.9 g
- Cholesterol: 0.0 mg
- Sodium: 929.4 mg
- Total Carbs: 48.1 g
- Dietary Fiber: 4.9 g
- Protein: 7.7 g
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