SIMPLE TOSSED SOBA
This is sometimes my go to lunch dish. Buckwheat noodles tossed with familiar flavors. Eat immediately for the crunch of the cabbage, or do as I do, and allow it to sit a bit.
- 8 oz. soba noodles, cooked according to pkg directions
- 1 c. cabbage, shredded
- ½ c. green onion, chopped
- 2 TB each oyster sauce, Aloha shoyu, lemon juice and rice wine vinegar
- 1 tsp. sesame seed oil
In a mixing bowl; toss together all ingredients well. Refrigerate 30 minutes. Optional to eat immediately. Sevres 2