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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Vegan Oriental, Pasta, Vegan, Vegetarian 4 Servings

INGREDIENTS

1/4 c Dried hijiki, soaked for 30
mins then drained
2 Carrots, julienned
5 Mushrooms, sliced
3 1/2 T Soy sauce
2 t Sugar
1 T Rice wine, or mirin
4 c Napa cabbage leaves, sliced
in 1/2 inch
1 Scallions, sliced
4 t Fresh ginger, chopped
1 Garlic clove, chopped
2 t Dark sesame oil
2 T Sesame seeds, toasted
6 oz Soba noodles
Chili oil, to taste

INSTRUCTIONS

Put the hijiki, 2 tbsp of the soy sauce, the sugar, and water to  cover
in a saucepan. Simmer until soft, 15 minutes, and drain.  Cook the soba
noodles. Drain and rinse well under running water.  Stir fry the
garlic, ginger, and scallions over high heat, using the  sauteing
liquid of your choice. Add the carrots and mushrooms, and  stir fry for
1 minute. Add the remaining soy sauce and mirin. Toss,  cover the pan,
and cook for 1 minute.  Add the soba, the cabbage, most of the hijiki,
and toss until the  noodles are heated through. Turn off the heat and
toss with the  sesame oil and seeds. Garnish with the remaining hijiki
and scallion  greens. Add drops of chili oil, to taste.  >From: Ellen
C. <ellen@elekta.com>  Per serving: 251 Calories; 5g Fat (18% calories
from fat); 10g  Protein; 45g Carbohydrate; 0mg Cholesterol; 1393mg
Sodium Food  Exchanges: 2 Starch/Bread; 2 Vegetable; 1 Fat  Recipe by:
Vegetarian Cooking For Everyone, Deborah Madison  Posted to EAT-LF
Digest by "Ellen C." <ellen@elekta.com> on Sep 14,  1998, converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 141
Calories From Fat: 42
Total Fat: 4.9g
Cholesterol: 0mg
Sodium: 534.2mg
Potassium: 385.1mg
Carbohydrates: 21.1g
Fiber: 2.1g
Sugar: 4.9g
Protein: 6.2g


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