Yakisoba
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Yakisoba calories by ingredient
Introduction
A wonderful, low-calorie way to highlight noodles and veggies, with Japanese seasonings.From the Accidental Vegan: Devra Gartenstein A wonderful, low-calorie way to highlight noodles and veggies, with Japanese seasonings.
From the Accidental Vegan: Devra Gartenstein
Number of Servings: 4
Ingredients
-
1/2 pound of Whole Wheat Spaghetti, or Asian Noodles, cooked (pasta), 227 grams
Olive Oil, 1 tbsp
Onions, raw, 1 medium, chopped
Garlic, 2 cloves, minced
Ginger Root, 5 tsp, grated
Carrots, raw, 2 medium, shredded
Cabbage, napa, 2 cup, shredded
Soy sauce (tamari), 3 tbsp
*Nakano Seasoned Rice Vinegar, 2 tbsp
Granulated Sugar, 1 tsp
Directions
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.