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.