Yakisoba

Yakisoba is a Japanese festival food made from wheat noodles, cabbage and other vegetables, and sometimes pork. Before I acquired a taste for the nori seaweed in veggie rolls, yakisoba was my go-to menu item in sushi restaurants. There's something about tender cabbage, chewy noodles and that tangy brown sauce that embodies a perfect single-bowl meal.

Had I known it would be so easy to recreate yakisoba at home, I would have done it a long time ago. My ten-ingredient "mockisoba" (oh, god) is a little different from the traditional dish, incorporating whole grains, extra vegetables in place of pork and a homemade sauce (no high fructose corn syrup, thank you). Try it out, noodleheads! You're in for a treat.

10-Ingredient Yakisoba
Total Kitchen Time: 20 min. Serves: 4

1/2 a large head of cabbage
2 carrots
1 yellow onion
1/2 box whole wheat angel hair pasta
2 Tbls. butter

1/4 cup wheat free tamari (soybeans, alcohol)
1/4 cup rice vinegar
1 tsp. sesame oil
juice from 1 1/2 limes

Free Spice Blend:
chili flakes (optional garnish)
toasted sesame seeds (optional garnish)


Slice cabbage into strips, grate carrots and slice onions.

Set pasta to boil.

Transfer all vegetables into a large pot with butter and 1/4 cup of water. Cover and cook on med-high heat 7-10 minutes, until vegetables are tender but not mushy.

Meanwhile, combine soy sauce, rice vinegar, lime juice and sesame oil in a small bowl and set aside.

Combine cooked, drained pasta with vegetables. Add sauce, toss and serve.