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Categories:
coconut oil onion carrots clove garlic mushrooms cabbage snow peas sprouts noodles water ketchup Worcestershire sauce ginger honey soy sauce rice wine
Viewed: 10 - Published at: 3 years agoIngredients
- 3 tbsp Coconut oil
- 1 small Onion, diced
- 3 medium Carrots, Julienne cut
- 3 clove Garlic, smashed and sliced
- 3 large Mushrooms, chopped
- 8 Savoy cabbage leaves, sliced in inches
- 1 cup Snow peas
- 1 cup Bean sprouts
- 1 packages Soba noodles
- 1 Water
- 1/4 cup Ketchup
- 4 tbsp Worcestershire sauce
- 1 tsp Grated ginger
- 1 tbsp Honey
- 4 tbsp Soy sauce
- 1/4 cup Sake (rice wine)
Method
- In a medium pot, boil water.
- In a very large frying pan or grill, melt the coconut oil on high heat.
- SautAS the onion and carrots in the oil for 5 minutes.
- Add the garlic and mushrooms.
- SautAS for 3 minutes.
- Add the cabbage, snow peas and bean sprouts and cook everything together till they are semi-crisp.
- By now the water should be ready for the Soba noodles.
- Empty the entire bag into the water and boil for 2 minutes.
- Pour the noodles into a colander and rinse with cold water.
- Add the noodles to the veggies and allow them to cook in the pan using tongs to pick them up and drop them.
- While the noodles are cooking, combine the ginger, honey, ketchup, Worcestershire sauce, soy sauce and sake in a small mixing bowl.
- Add the sauce to the noodles and cook for about 5 minutes while using the tongs to mix and coat all the ingredients together.
- Serve hot, garnish with grated nori (seaweed) or sesame seeds or green onion.
- Enjoy
