Recipes / Noodles and stir-fries
Yakisoba-style noodles with cabbage
Buckwheat noodles with cabbage, carrot and onion in a tangy, slightly sweet sauce. Cheap, fast, and it uses up half a cabbage.
- Time
- 25 min
- Serves
- 2
- Also
- Gluten-free
- Season
- Winter
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: tamari.
Method
- In a small bowl, stir together the tamari, tomato purée, maple syrup and rice vinegar with 3 tablespoons of water.
- Shred the cabbage and cut the carrot into thin matchsticks. Peel and thinly slice the onion and crush the garlic.
- Boil the buckwheat noodles for the time on the packet, usually 4 to 5 minutes. Drain and rinse briefly under cold water.
- Heat the oil in a wok or large frying pan over a high heat. Stir-fry the onion, carrot and cabbage for 6 minutes until wilted with charred edges.
- Add the garlic for 30 seconds, then the noodles and the sauce.
- Toss for 2 minutes until the noodles are hot and glossy.
- Sprinkle with the sesame seeds and serve.
Tip The other half of the cabbage keeps well wrapped in the fridge. Use it for slaw or another stir-fry later in the week.
Per portion
| Energy | 559 kcal |
| Protein | 18 g |
| Carbohydrate | 82 g |
| of which sugars | 26 g |
| Fat | 18 g |
| of which saturates | 3 g |
| Fibre | 11 g |
| Salt | 3.4 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- buckwheat noodles150 g
- white cabbage½
- carrot1
- onion1
- garlic2 cloves
- tamari2 tbsp
- tomato purée1 tbsp
- maple syrup1 tbsp
- rice vinegar1 tbsp
- olive oil2 tbsp
- sesame seeds10 g
