• Lily Scott

Saucy Sesame Noodles with Cabbage

Mmmmmmm The Sauce. This recipe is great just like this. And I can tell you right now, you will remember this sauce! The method of cooking here is sort of "lazy fancy". We fill a colander in the sink with sliced raw veggies, then pour our boiling water from cooked noodles over it for a quick steam. I love the simplicity and the flavor! Eat as is, or top with a protein of your choice.


1 8 oz package of Soba Noodles

1 head cabbage

3 Carrots, thinly sliced

5 Scallions, chopped

First- Slices the cabbage into thin strips and chop the carrots. Place both into a colander in the sink. Cook noodles to package directions. Drain them over the vegetables in the colander- steaming veggies slightly.


1 cup Lily's ladle Chicken Bone Broth

5 tbsp soy sauce

3 tbsp rice vinegar

1 tbsp honey

1 tbsp toasted sesame oil

1 tbsp sesame seeds

red pepper flake to taste

Mix all SAUCE ingredients together in a small bowl.

Next- Place a wide pan with high sides over medium heat. Pour in the sauce. Cook about 3 mins, until it starts to bubble. Pour in the colander of veggies and noodles into the pan. Mix together with the sauce, coating it all. Top with scallions and enjoy!

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