Ingredients
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8 ounces soba noodles
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1/4 cup soy sauce
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1 tablespoon Worcestershire sauce (note, regular worc. sauce contains fish) or 1 tablespoon vegetarian worcestershire sauce (note, regular worc. sauce contains fish)
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2 teaspoons sambal oelek or 2 teaspoons other hot chili paste
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1/2 tablespoon sugar
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2 teaspoons sesame oil
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1 1/2 tablespoons vegetable oil
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1 small onion, peeled and sliced
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2 garlic cloves, minced
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2 carrots, peeled and julienned
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1/2 head cabbage, cored and shredded
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1 tablespoon toasted sesame seeds
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4 scallion tops, chopped
Instructions
- Bring a medium pot of water to a boil.
- Cook the soba noodles in the boiling water for about 2 minutes or until they are al dente.(cooking any longer will cause the noodles to clump together.).
- Drain the noodles, rinse lightly with cold water and drain again. (This is important so the noodles won't stick.).
- Combine the soy sauce, Worcestershire sauce, chili paste, sugar, and sesame oil in a small bowl and set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- When hot, add the onions, garlic, carrots, and cabbage. Cook for 3 to 5 minutes, stirring frequently, until the vegetables begin to soften and brown slightly.
- Add the soba noodles and the soy sauce mixture and cook just long enough to reheat the noodles and thoroughly coat them in the sauce.
- Serve garnished with the chopped scallions and toasted sesame seeds.