![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/19-2.jpg\")
<\/p>\n<\/p>\n
I try not to eat too much carbs at night, so my lunch can be a bit carbs-heavy at times!<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/12-3.jpg\")
<\/p>\n
I love Japanese style fried noodles, Yakisoba.<\/p>\n
This is a noodle dish, but I like to add a lot of vegetables to my Yakisoba.<\/p>\n
Sprouts are one of my favorites to add to my Yakisoba.![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/13-1.jpg\")
<\/p>\n
This time I used Konjac instead of meat.<\/p>\n
The texture is very unique, so this is something you either love it or hate it.<\/p>\n
Apparently, I’m a big Konjac lover.<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/14-8.jpg\")
<\/p>\n
Mise en place for my veggie-loaded Yakisoba.<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/15-6.jpg\")
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/18-2.jpg\")
<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/21-4.jpg\")
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/16-3.jpg\")
<\/p>\n
This was so good.<\/p>\n
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.<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/22-4.jpg\")
<\/p>\n
There are different toppings you can use for Yakisoba.<\/p>\n
But red ginger and roasted seaweed (nori) are a must for me.<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/08-2.jpg\")
<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/10-2.jpg\")
<\/p>\n
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.<\/p>\n
There aren’t many vendors yet, but I’m sure that will quickly change.<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/04\/20-5.jpg\")
<\/p>\n
Konjac Yakisoba Fried Noodles<\/strong><\/p>\n canola oil 1. Sautee cabbage, Konjac, sprouts, and garlic chive in oil. 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. […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,28,29],"tags":[],"class_list":["post-43531","post","type-post","status-publish","format-standard","hentry","category-starches","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43531","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=43531"}],"version-history":[{"count":7,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43531\/revisions"}],"predecessor-version":[{"id":43555,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43531\/revisions\/43555"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=43531"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=43531"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=43531"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1 cup chopped cabbage
\n1 cup chopped Konjac
\n2 cups sprouts
\n1\/4 cup chopped garlic chive
\n1 bag noodles
\nsalt and pepper
\nJapanese Worcestershire sauce
\nred ginger
\nroasted seaweed (nori)
\nAonori seaweed (dried seaweed)<\/p>\n
\n2. Add noodles. Continue to cook. Salt and pepper.
\n3. Add Worcestershire sauce.
\n4. Serve with red ginger, roasted seaweed (nori), and Aonori.<\/p>\n","protected":false},"excerpt":{"rendered":"