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Ingredients
US|METRIC
5 SERVINGS
- 2 buckwheat noodles (bundles of, cooked according to package directions)
- 1 tsp. olive oil
- 1 chicken breast (cut in half and thinly sliced)
- 3 cloves garlic (minced)
- 3 shitake mushrooms (chopped)
- 1 onion (chopped)
- 2 carrots (julienned or thinly sliced in matchsticks)
- 2 green onions (chopped)
- 9 napa cabbage leaves (thinly sliced)
- 1 handful bean sprouts (fresh, optional)
- pickled ginger (optional)
- 1/3 cup soy sauce (or Braggs liquid aminos)
- 3 Tbsp. rice wine vinegar
- 3 Tbsp. sake
- 2 tsp. honey
- 1/8 tsp. ground ginger
- 1 tsp. sesame oil
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Reviews(1)
Alisa Tanaka-Dodge 5 years ago
Too salty. I made this for International Night at the school one of my kids attends. I used triple the amount of noodles (6 bundles, a total of 16 oz) and more veggies (about 8 oz frozen broccoli/cauliflower mix and 16 oz frozen stir fry veggies) but made only double the amount of sauce, but it’s still too salty. I recommend using reduced-sodium soy sauce and/or putting at least 1/3 less soy sauce in the sauce. We’ll see how well received it is at International Night...it was at least easy to make after forgetting that International Night is a potluck until after dinner the night before!