American Style Yakisoba - with gluten free spaghetti
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of American Style Yakisoba - with gluten free spaghetti calories by ingredient
Introduction
This version uses gluten free spaghetti (instead of Soba noodles ) These are good sized portions using 2oz of dry pasta (about 1 cup cooked) per serving with a lot of veggies as well! This version uses gluten free spaghetti (instead of Soba noodles ) These are good sized portions using 2oz of dry pasta (about 1 cup cooked) per serving with a lot of veggies as well!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, fresh
1 cup sliced Mushrooms, fresh
1 head Baby bok Choy
2 clove Garlic, minced
1 tsp Ginger Root, grated
1/4 cup Soy Sauce
Directions
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.