8ouncessoba noodles180-ish grams - use two of the little rounds that come in a package
1Tablespoonoilolive, coconut, etc.
2Tablespoonsgingerminced
2Tablespoonsgarlicminced
1cupshiitake mushroomssliced, 200 grams
½cuponionsliced into wedges, 120 grams
½headcabbagethinly sliced, 500 grams
2mediumcarrotsjulienned, 240 grams
For the Yakisoba Sauce:
1Tablespoonsesame oil
¼cupsoy sauce
1Tablespoontomato paste
2Tablespoonsmaple syrup
1Tablespoonrice vinegar
1teaspoonminced ginger
1teaspoonminced garlic
½teaspoonwhite pepperrecommended, but I used black
Instructions
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!