Soba Noodles with Mushroom and Cabbage
Cabbage does not sound exciting, but the flavors of this dish are marvelous!
I’m always looking for delicious ways to maximize the nutrients in our meals and this recipe fits the bill exceptionally well because it includes 5 of 6 GBOMBs (Greens, Beans, Onions, Mushrooms, Berries, Seeds/Nuts), the most nutrient-dense foods.
Mushrooms and cabbage are powerful anti-cancer foods and this dish is loaded with them. It’s a quick dinner recipe, easily adapted to different ingredients.
Leftovers are even more delicious as the flavors meld and… it’s also yummy cold; double the recipe and voila! Lunch to take to work or to enjoy later in the week. So despite the most unattractive name of this recipe, it is a most attractive dish to make for many reasons.
[su_expanding_quote_book alignment=”right” source_author=”Joel Fuhrman MD” source_title=”Super Immunity” full_quote=”Cruciferous vegetables (such as cabbage, broccoli, cauliflower and turnips) have a unique chemical composition with proven and powerful immune-boosting effects and anticancer activity. A 20% increase in cruciferous vegetables intake corresponds to a 40% decrease in cancer rates…Mushrooms contain many unusual disease-fighting compounds that empower the body to react quickly and powerfully when we are exposed to viruses and bacteria. Frequent consumption of mushrooms can decrease the incidence of breast cancer by up to 60%. The combination of mushrooms and greens is a powerful anticancer cocktail. (Green vegetables include kale, cabbage, collards and cruciferous)” short_quote=”The combination of mushrooms and greens is a powerful anticancer cocktail”]Variations:
- For family friendly-dinner, leave the Sriracha out of sauce and have it on the side
- As is for a one-dish vegan dinner
- Use any cabbage: purple, Napa, baby bok choy
- Add other veggies: finely sliced carrot, broccoli, bell peppers etc
- Replace soba noodles with udon or whole-wheat spaghetti
- Add frozen shrimp, letting them cook in the steam from the veggies
- Add leftover chicken, I’ve even added leftover steak, thinly sliced
Ingredients
- 2 tablespoons water
- 1/3 cup soy sauce
- 1 tablespoon brown sugar
- 1 - 2 tablespoons Sriracha optional
- 3 tablespoons sesame seeds
- 3 tablespoons sesame oil
- 1/4 cup fresh ginger peeled and finely chopped
- 1 tablespoon garlic finely chopped
- 8 - 10 oz mushrooms stemmed and thinly sliced
- 1/2 cabbage shredded or thinly sliced (4 – 5 cups)
- 6 scallions thinly sliced
- 1 cup frozen shelled edamame
Adjust servings: servings
Units:
Instructions
- Stir together water, soy sauce, brown sugar and Sriracha (if using) until brown sugar is dissolved, then set sauce aside.
- Toast sesame seeds in a dry 12-inch heavy skillet over medium heat, stirring, until pale gold. Cool.
- Heat sesame oil in skillet over medium-high heat until it shimmers, sauté ginger and garlic, stirring, about 1 minute.
- Add mushrooms and sauté, stirring frequently, until tender and starting to brown, 6 - 8 minutes. Reduce heat to medium, add cabbage and half of scallions, cook, stirring occasionally, until cabbage is crisp-tender, about 6 minutes. Add sauce and simmer 2 minutes.
- While cabbage is cooking, cook soba and edamame together in a pot of boiling water until noodles are just tender, about 6 minutes. Drain in a colander and rinse under cool water to stop cooking and remove excess starch, then drain well again.
- Toss soba noodles and edamame with vegetables and most of sesame seeds and reserved scallions.
- Sprinkle remaining sesame seeds on top and serve.
Recipe Notes
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