| 12 | 30 | 291 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 10 min | 4 |
| 57 gm | Japanese noodles, soba, dry (or udon noodles; use rice noodle to make gluten free) |
| 1 tbsp | Mirin |
| 1/2 tsp minced | Ginger root (or more to taste. ) |
| 2 tbsp | Tamari, gluten free, reduced sodium (or more to taste) |
| 1 tbsp | Sesame oil |
| 2 cup | Water |
| 1 large | Yellow onion (sliced thinly) |
| 1 tbsp | Olive Oil, Extra Virgin (or use water to sautee) |
| 2 cup shredded | Chinese (pe-tsai or napa) cabbage, raw |
| 2 large | Carrots (julliened) |
| 1 package | Tempeh (tempe) (sliced thinly. Or use protein of your choice.) |
| 5 stalk(s) | Green onion (chopped finely) |
Boil noodles and rinse.
Mix tamari, mirin, sesame oil and ginger in a small bowl.
Heat olive oil in a skillet (wok preferably) to hot.
Put in yellow onion and fry stirring for 1 minute.
Add carrot, cabbage and tempeh fry stirring for 2-5 minutes until the veggies are soft and tempeh is lightly browned.
Add noodles and cook for 1 minute.
Add mixed sauce and stir.
Serve in bowls and top with green onions
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This recipe was modified for you by Paula Yolles, a FoodTastic Digestive Wellness Expert for you to enjoy.
| Grain | 0.6 |
| Meat Alternative | 0.8 |
| Vegetables | 2.3 |
