I have been on such an Asian food kick lately, I have no idea what has gotten into me.  I'm craving the salty taste of soy sauce and daydreaming of every mouthwatering bite of crunchy veggies.  Oh, and I've had an abundance of cabbage (still leftover from my last CSA box in December!) - since cabbage is one of my favorite foods to add to Asian dishes, I suppose it all makes much more sense now.  Glad we figured that out.

The dish itself is a mix between a thousand other noodle bowl recipes that are floating out there on the web.  It's vegetarian but packed full of protein with the addition of soba noodles, rather than typical brown or white rice.  If you've never tried soba noodles, they are delicious.  While they don't really have a distinct flavor, they are hearty and are easily digested.  Low in fat but rich in minerals like manganese, make them a nutritious add to any meal.  You can find soba noodles in the Asian food aisle at your local grocer.

Asian Veggies with Soba Noodles
serves 4

1/2 head of a large cabbage, shredded
1 red bell pepper, sliced thin
2 cloves garlic, minced
1 can corn cobs, cut into smaller bite sized pieces
1 bunch scallions, white and light green parts
olive oil
a few glugs of soy sauce
red pepper flakes, optional
1 small pack of soba noodles

Heat olive oil in a saute pan.  Add cabbage, bell pepper and garlic.  Saute until veggies begin to get tender - about 5-7 minutes.  Add corn cobs, season with soy sauce and red pepper flakes.

Cook soba noodles in boiling water, according to directions on the package. When done, add noodles to the veggie mix and top with scallions.

Enjoy!
XoXo,
Nicole