This is a very basic recipe from World Vegan Feast of sauteed buckwheat soba noodles with shredded cabbage and carrots, to which I also added thinly sliced red pepper and soy curls. She called for the sauce to be almost entirely vegan worcestershire sauce, but I only used half the amount she recommended, plus soy sauce and some vegan oyster sauce.
There is actually quite a bit of cabbage in there, but it cooks down a lot and also has the added benefit of bulking the meal up without adding a lot of calories.
We are pretty big noodle fans. This was good.
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