A yummy vegetarian version of this traditional Japanese dish (from elliemay.com). *The toasted sesame seeds are optional but very yummy.
- 8 ounces soba noodles
- 1⁄4 cup soy sauce
- 1 tablespoon Worcestershire sauce (note, regular worc. sauce contains fish) or 1 tablespoon vegetarian worcestershire sauce (note, regular worc. sauce contains fish)
- 2 teaspoons sambal oelek or 2 teaspoons other hot chili paste
- 1⁄2 tablespoon sugar
- 2 teaspoons sesame oil
- 1 1⁄2 tablespoons vegetable oil
- 1 small onion, peeled and sliced
- 2 garlic cloves, minced
- 2 carrots, peeled and julienned
- 1⁄2 head cabbage, cored and shredded
- 4 scallion tops, chopped
- 1 tablespoon toasted sesame seeds (optional)
- 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.