This could sort of maybe be called Yakisoba, a Japanese noodle dish, but I am not really sure, so I gave it the generic name! I love it because the soba noodles are gluten-free and the flavors are spot on.
makes 2 servings
2 bundles soba noodles
1/4 small red cabbage (CSA Week #16)
1 lb. mushrooms
1/4 cup tamari
2 tablespoons mirin
1 tablespoon agave
1/2 tablespoon brown rice vinegar
1/2 tablespoon Annie’s Vegan Worcestershire Sauce
Cook the noodles and run under cold water until ready to put the dish together. Whisk together sauce and set aside.
Slice the onion into semi-circles and sauté in sesame oil until translucent. Shred the cabbage and add to the pan. Use the vegetable peeler to peel the carrot and then keep peeling it to make long ribbons and add to the vegetables. Slice the mushrooms and add to the pan. When the vegetables are cooked, add the sauce and mix well. Add the noodles and bring back up to temperature. Enjoy!