Ingredients

• 2 cups cabbage
• 1 cup steamed broccoli
• 1/2 cup green onions
• 1/2 cup red bell pepper
• 3 garlic cloves
• 4 tablespoons minced shallots
• 1/4 cup cilantro
• 2 tablespoons ginger
• 1 tablespoon mirin
• 1 teaspoon sesame oil
• 2-1/2 tablespoons canola oil
• 1 tablespoon reduced-sodium soy sauce
• 1 teaspoon brown sugar
• 1/2 teaspoon sesame seeds
• 1/8 teaspoon black pepper
• red pepper flakes to taste
• 8 ounce package soba noodles

Preparation

1. Thinly slice the cabbage and cut broccoli into florets. Slice the green onions; chop the bell pepper and cilantro; mince the garlic and shallots; grate the ginger.
2. To make the sauce, in a jar mix together ginger, mirin, sesame oil, 1-1/2 tablespoons canola oil, soy sauce, brown sugar, 2 tablespoons minced shallots, 2 minced garlic cloves, green onions,sesame seeds, black pepper and red pepper flakes. Shake until combined. Set aside.
3. In a large pot of boiling water cook the soba noodles until al dente according to time on package instructions. Try not to overcook. Remove immediately and rinse in cold water several times to rinse off starch and keep noodles from sticking together.
4. In a large skillet heat remaining 1 tablespoon of canola oil. Add remaining 2 tablespoons shallots and 1 clove minced garlic. Cook for a minute until fragrant. Add broccoli, cabbage and red bell peppers and cook for another minute or two.
5. Add in soba noodles and sauce and gently continue to toss or mix until sauce is heated and mixed in with noodles.
6. Garnish with chopped cilantro.

Helpful hints

• Add cooked chicken, pork, beef or tofu for added protein.
• Chill and serve cold for lunch. Add sliced cucumbers if desired.
• Feel free to substitute different types of vegetables like carrots, mushrooms or water chestnuts.
• These noodles will freeze well if you would like to save half for a quick meal later.