Mother Rabbit’s Tip:

             Want your children to learn to eat the vegetables in this dish? Do it slowly. Find one vegetable that they like, such as the carrots, and make it the main vegetable in this dish. Then, begin adding VERY thin cabbage strips. Once they accept the cabbage, you can begin increasing the amount and size.

             Then, do the same technique with the onions. Chose the whiter part first; they’ll accept it more readily.

             Also, you can use regular wheat noodles, called Udon, instead of the buckwheat. However, buckwheat is more nutritious.

 

Ingredients:

             Three to four shredded cabbage leaves

             1/2 Carrot cut into matchstick shape

             Two green onions (negi) split into fourths

             One bundle of soba, buckwheat, noodles

             Kadoya sesame seed oil

             1/4 teaspoon Youki Tobanjan (red chili paste)

             1 Tablespoon Bull-Dog Worcestershire sauce

             1 Tablespoon Kikkoman soy sauce

             Generous pinch of Ajinomoto Hon-dashi

             1 1/2 teaspoons Heinz Organic ketchup

            

What a great, easy dish

Directions:

Boil water.

While that is heating, chopped the cabbage and slice the carrots and onions. The water should be ready to cook the noodles by this time.

Add noodles to water and cook according to directions.

Meanwhile, heat a skillet or wok with about 1 1/2 Tablespoons  of  sesame oil.

Add carrots and cook for 1 minute. Add cabbage and green onions are cook for 3 minutes.

Drain noodles and rinse quickly with water; add to vegetables. Combine the remaining ingredients in a small bowl and add to noodle and vegetables. Stir to combine and cover with a lid. Reduce heat and steam for 2 minutes. You may need to add more water if drained noodles were drained for any period of time.