A quick and easy noodle bowl packed with veggies to make a well balanced meal. An added bonus, this dish is equally delicious cold or room temperature making it leftover gold!
- 8 oz soba noodles, gluten free if needed
- 1 cup frozen edamame
- 1/4 cup white miso, gluten free or vegan if needed
- 2 tablespoons liquid aminos
- 1 tablespoon avocado oil
- 4 cups shredded cabbage, about 1/4 of a large head
- 2 green onions, sliced into rounds
- 1 jalapeno, thinly sliced into rounds
- 2 tablespoons vegan butter
Cook the soba noodles according to the package directions. With 1-2 minutes left in the cooking time add the frozen edamame. Reserve ¼ cup of the pasta water. Drain and rinse the noodles with cold water.
While the noodles are cooking, heat the oil in a large skillet. Add in the cabbage and green onions, and jalapeno, cooking until just crisp tender.
Whisk together the miso, liquid aminos, and reserved pasta water. Add to the skillet along with the noodles and butter. Over low heat toss everything together until well combined and the noodles are coated with the sauce.
Liquid Aminos: Or use tamari, soy sauce, etc. Whatever you like!
- Serving Size: 1/4 recipe
- Calories: 394
- Sugar: 4g
- Sodium: 1413mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 0mg
Keywords: cabbage, edamame, green onions, jalapeno, liquid aminos, vegan butter, vegan, gluten free, spicy, 30 minute meal, easy, winter, spring, fall