I try not to eat too much carbs at night, so my lunch can be a bit carbs-heavy at times!
I love Japanese style fried noodles, Yakisoba.
This is a noodle dish, but I like to add a lot of vegetables to my Yakisoba.
Sprouts are one of my favorites to add to my Yakisoba.
This time I used Konjac instead of meat.
The texture is very unique, so this is something you either love it or hate it.
Apparently, I’m a big Konjac lover.
Mise en place for my veggie-loaded Yakisoba.
This was so good.
Terry is not a big fan of fried noodles, so this was my lunch while he was out for a pizza lunch with his friend.
There are different toppings you can use for Yakisoba.
But red ginger and roasted seaweed (nori) are a must for me.
By the way, our local farmers market just opened this weekend, and the beautiful sprouts and garlic chive used for this Yakisoba were from our morning trip to the market.
There aren’t many vendors yet, but I’m sure that will quickly change.
Konjac Yakisoba Fried Noodles
canola oil
1 cup chopped cabbage
1 cup chopped Konjac
2 cups sprouts
1/4 cup chopped garlic chive
1 bag noodles
salt and pepper
Japanese Worcestershire sauce
red ginger
roasted seaweed (nori)
Aonori seaweed (dried seaweed)
1. Sautee cabbage, Konjac, sprouts, and garlic chive in oil.
2. Add noodles. Continue to cook. Salt and pepper.
3. Add Worcestershire sauce.
4. Serve with red ginger, roasted seaweed (nori), and Aonori.
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