Yakisoba
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 pound of Whole Wheat Spaghetti, or Asian Noodles, cooked (pasta), 227 gramsOlive Oil, 1 tbsp Onions, raw, 1 medium, choppedGarlic, 2 cloves, mincedGinger Root, 5 tsp, gratedCarrots, raw, 2 medium, shreddedCabbage, napa, 2 cup, shreddedSoy sauce (tamari), 3 tbsp*Nakano Seasoned Rice Vinegar, 2 tbspGranulated Sugar, 1 tsp
Cook the noodles in salted water until al dente. Drain and set aside.
Heat the oil in a wok or skillet over medium low heat. Add the onion, garlic and ginger and saute for about 5 minutes until the onion is soft. Avoid browning the garlic. Add the carrots and cabbage and saute for another 5 minutes until the cabbage is soft and reduced in size. Stir in the soy sauce, vinegar and sugar and cook for a minute longer.
Remove vegetable with a slotted spoon from the pan and set them aside. Turn the heat down to low and add the noodles, tossing them with the sauce until they absorb all of the liquid. Return the veggies to the pan and toss. Serve
Number of Servings: 4
Recipe submitted by SparkPeople user JANICEMC.
Heat the oil in a wok or skillet over medium low heat. Add the onion, garlic and ginger and saute for about 5 minutes until the onion is soft. Avoid browning the garlic. Add the carrots and cabbage and saute for another 5 minutes until the cabbage is soft and reduced in size. Stir in the soy sauce, vinegar and sugar and cook for a minute longer.
Remove vegetable with a slotted spoon from the pan and set them aside. Turn the heat down to low and add the noodles, tossing them with the sauce until they absorb all of the liquid. Return the veggies to the pan and toss. Serve
Number of Servings: 4
Recipe submitted by SparkPeople user JANICEMC.
Nutritional Info Amount Per Serving
- Calories: 156.1
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 904.3 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 4.1 g
- Protein: 5.8 g
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