Yaksoba

I’ve been meaning to put this recipe up for a long, long time. It’s an oldie but goodie from More with Less. I didn’t make it for a long time because I had in my head that Jason didn’t like cabbage. It seems that’s still true, but he does make an exception for this recipe.

Jason and I are doing another Whole 30 this month, so we left out the noodles (I guess that essentially makes this “Yak,” since “soba” refers to the noodles) and when serving passed the coconut aminos instead of soy sauce.

Ingredients:

  • 1 cup thin noodles (leftover noodles or spaghetti may be used; skip for Whole 30)
  • 2 tablespoons oil
  • 1–1 1/2 pounds beef sliced very thin (I buy what’s on sale)
  • 2 medium onions, cut in thin wedges
  • 2 medium carrots, sliced thin
  • 1/4 head cabbage, sliced in strips
  • 2 cups fresh bean sprouts (or 1 cup canned bean sprouts, drained; I sometimes use green beans instead of bean sprouts)

Directions:

1. Cook and noodles according to package directions.

2. Heat oil in skillet.

3. Brown meat.

4. Add vegetables in order given, stir-frying each a few minutes and adding salt and pepper with each addition. Vegetables should be crisp-tender.

5. Add noodles last and cook just long enough to heat through.

6. Serve on rice (not on Whole 30) or alone. Pass soy sauce (or coconut aminos).

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