1 pkg whole wheat spaghetti noodles, Yaki Soba** Asian noodles OR 1 pkg Gluten-free quinoa spaghetti noodles
2/3 cup celery, chopped diagonally
2/3 cup carrots, chopped diagonally
1 medium-sized onion, thinly sliced
2 cups purple and/or green cabbage, shredded
In a small bowl, combine Braggs or Soy sauce, maple syrup, and black pepper. Set aside.
Prepare spaghetti noodles according to packaging. If using Yaki Soba noodles, remove noodles from packages and discard included flavoring packets. Rinse noodles well, drain, and set aside.
Heat olive oil in a large wok or skillet. Add carrots and sauté for about 2-3 minutes. Add celery and onions; continue to sauté for an additional 1-2 minutes or until onions become soft and transparent. Add cabbage, garlic, and ginger and sauté 1-2 more minutes.
Toss noodles and soy sauce mixture with the vegetables over medium-high heat for an additional 2-3 minutes or until noodles are heated through.
*Use a gluten-free spaghetti and Braggs Amino or Tamari in place of soy sauce for a delicious GF meal. Gluten-free spaghetti will need to be pre-cooked before adding to vegetable mixture. Follow cooking instructions on GF spaghetti package.
**Yaki Soba noodles are precooked and packaged in water. Typically you will find this product in the produce section.