~8 ounces soba noodles (180-ish grams – use two of the little rounds that come in a package)
1 Tablespoon oil – olive, coconut, etc.
2 Tablespoons minced ginger
2 Tablespoons minced garlic
1 cup (200 grams) shiitake mushrooms, sliced
1/2 cup (120 grams) onion, sliced into wedges
1/2 head (500 grams) cabbage, thinly sliced
2 medium (240 grams) carrots, julienned
For the Yakisoba Sauce:
1 Tablespoon sesame oil
1/4 cup soy sauce
1 Tablespoon tomato paste
2 Tablespoons maple syrup
1 Tablespoon rice vinegar
1 teaspoon minced ginger
1 teaspoon minced garlic
1/2 teaspoon white pepper (recommended, but I used black)
For the Soba: Bring a pot of water to boiling and cook soba for 5 minutes. (ONLY FIVE MINUTES.) Drain and rinse immediately, then set aside.
For the sauce: Add all ingredients to a small sauce pot and stir well. Bring to a low simmer and cook for 3-5 minutes, stirring regularly. You just want to “meld” the flavors together and cook the tomato paste.
For the Vegetables: Warm oil and add ginger and garlic. Cook for about 30 seconds -1 minute, then add mushrooms and onion. Sauté over low heat (to avoid burning the garlic and ginger) until soft and fragrant. Add carrots and cook until soft.
Add cabbage and cook over high heat until slightly wilted, but still crunchy.
Mix in the yakisoba sauce and stir well.
Remove from heat and drizzle with 1 Tablespoon sesame oil and serve! I like to mix in a little fresh greens for color. We used mizuna, but you can use arugula, spinach, kale, or even cilantro!