|20 min||10 min||4|
|57 gm||Japanese noodles, soba, dry (or udon noodles; use rice noodle to make gluten free)|
|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|
|1 large||Yellow onion (sliced thinly)|
|1 tbsp||Olive oil (or use water to sautee)|
|2 cup shredded||Chinese (pe-tsai) cabbage, raw|
|2 large||Carrots (julliened)|
|1 package||Tempeh (tempe) (sliced thinly. Or use protein of your choice.)|
|5 stalk(s)||Green onion, scallion, ramp (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.