Recently tried Explore Asian soba noodles sautéed with shredded red & green cabbage, kale, carrots and green onions and thought it was quite tasty. So simple to prepare with pre-shredded vegetables. I purchased a crispy cole slaw and kale mix from Whole Foods, but any pre-shredded cabbage, broccoli slaw, etc. from the grocery store will work.
4 ounces soba noodles
4 cups plus of shredded cabbage, carrots, etc.
1 Tablespoon of low- sodium Tamari
1 teaspoon of sesame oil
1 tsp minced garlic
1 teaspoon of sugar dissolved in 1 tablespoon of water
1 tsp of olive oil ( or can use veggie stock or water to sauté veggies)
Few toasted sesame seeds
Cook soba noodles and set aside. Mix soy sauce, sesame oil and sugar dissolved in water and set aside. Saute’ Olivia oil and garlic preferably in wok and add shredded veggies. Lightly Saute if preferred crispy. Add cooked soba noodles, and soy sauce mixture. Toss gently, top with a few sesame seeds and serve. 1-2 servings.