Asian Noodles with Stir-Fried Corn and Cabbage
This quick and tasty vegan noodle dish teams well with Asian-style tofu and seitan dishes.
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
- Cook the noodles in plenty of steadily boiling water until al dente, then drain.
- 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.
- 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.