PREP: 25 minutes | COOK: 20 minutes | YIELD: 8 x 1-cup servings

Yakisoba literally means fried buckwheat noodles; soba means buckwheat. I’ve chosen to pan-fry the noodles in healthy oil and serve them up with tons of veggies!

2 Tbsp (30 ml) low-sodium tamari

1 Tbsp (15 ml) rice vinegar

1 Tbsp (15 ml) Sucanat or other unrefined sugar

½ tsp (2.5 ml) sesame oil

8 oz (225 g) Chinese or Japanese buckwheat noodles

1 Tbsp (15 ml) grapeseed oil, or other high-heat Clean oil

1 yellow or white onion, thinly sliced

1 Tbsp (15 ml) grated ginger

2 ribs celery, thinly sliced crosswise

4 cups (950 ml) shredded red or purple cabbage

1 cup (240 ml) shredded carrot

8 oz (225 g) sliced bamboo shoots, drained

2 green onions, green parts only, chopped

1-2 Tbsp (15-30 ml) sesame seeds

In a small bowl, stir together tamari, rice vinegar, Sucanat and sesame oil until Sucanat is dissolved. Set aside.

Cook noodles according to package instructions, drain and set aside.

Heat a large wok or cast-iron skillet thoroughly on high until almost smoking. Add oil and onion and cook, stirring occasionally, until soft and slightly charred, about 3 minutes. Stir in ginger. Add celery, cabbage, carrot and bamboo shoots, and use metal tongs or two wok spatulas to fold in vegetables and toss together. Cook until vegetables are soft and reduced in volume, folding and tossing occasionally, 3 to 5 minutes.

Add cooked noodles and pour reserved bowl of sauce on top. Toss to combine noodles with vegetables and coat all ingredients with sauce. Continue to cook until noodles are heated through. Mound Yakisoba in bowls and top with chopped green onions and sesame seeds.


Serve with hot Asian chili sauce, if desired.


Add tofu to this side dish and it becomes a complete, Clean vegan meal!


Calories: 104 | Calories from Fat: 28 | Protein: 3 g | Carbs: 17 g | Total Fat: 3 g | Saturated Fat: 0.5 g | Trans Fat: 0 g | Fiber: 2 g | Sodium: 207 mg | Cholesterol: 0 mg