This quick and tasty vegan noodle dish teams well with Asian-style tofu and seitan dishes.

Asian Noodles with Stir-Fried Corn and Cabbage

1 (8-ounce) package udon or soba noodles, preferably whole grain
2 tablespoons light olive oil
4 cups thinly sliced green cabbage
1 cup frozen corn kernels, thawed
3 scallions (green onions), cut into 1-inch sections
1 to 2 tablespoons reduced-sodium soy sauce, to taste
1 to 2 teaspoons dark sesame oil, to taste
Freshly ground pepper to taste

1. Cook the noodles in plenty of steadily boiling water until al dente, then drain.
2. Meanwhile, heat the oil in a wide skillet. or stir-fry pan. Add the cabbage, corn, and scallions and stir-fry over medium-high heat until the cabbage is slightly wilted but still crisp, about 3 to 5 minutes.
3. Stir in the noodles, then season with soy sauce, sesame oil, and pepper. Serve at once.

Makes 4 to 6 servings.

Recipe provided courtesy of Nava Atlas; www.vegkitchen.com.