Cabbage and Soba Noodle Stir Fry

makes 4 servings

This is an Asian spin on one of my all time favorite meals growing up, cabbage and noodles. Thanks Mom! :)

  • 1/2 package of buckwheat soba noodles (4 oz dry)
  • 2 tablespoons reduced sodium soy sauce
  • 2 teaspoons honey
  • 5 teaspoons rice vinegar
  • 1 teaspoon hot sauce (more or less based on preference)
  • 1 tablespoon dark sesame oil
  • 1/2 onion, sliced
  • 2 cloves garlic, minced
  • 1/2 head of green cabbage, cored and shredded
  • 2 teaspoons grated ginger
  • 1 cup shredded carrots
  • 1/4 cup chopped roasted cashews, unsalted
  • Salt and pepper, to taste
  • Chopped chives

Cook soba noodles according to package directions.  Drain and set aside.  Whisk together soy sauce, honey, vinegar, and hot sauce and set sauce aside.

Heat oil in a large nonstick skillet over medium-high heat.  Sauté onion and garlic for 2 minutes, then add cabbage, ginger, and carrots for 8-10 minutes, until cabbage softened.  Add noodles and sauce and stir-fry until noodles are heated through.  Top with cashews, chives, salt and pepper.

Nutrition facts per serving: 245 calories, 7 g total fat, 1 g saturated fat, 361 mg sodium, 37 g total carbohydrates, 6 g fiber, 8 g protein

BALANCE IT OUT: Pair this stir fry with grapes or orange slices for a perfect light lunch or serve with grilled salmon, chicken, or tofu for a nutritious quick and easy dinner.

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One response to “Cabbage and Soba Noodle Stir Fry

  1. Rich rogers

    I love it, can’t wait to try it. Let’s fix it at Rebecca’s tomorrow.

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