Ingredients: Makes 4 servings
1/2 medium to large green bell pepper; julienne cut
1/2 medium Vidalia (Sweet) Onion; julienne cut
1 cup broccoli florets cut into bite-size pieces
1 large carrot; cut into strips
1/4 small cabbage (1-1.5 cups); julienne cut
14-16oz yakisoba noodle (we used Hokkien noodles); prepare according to packaging.
1-2 tbs olive oil
1 tbs Bragg Liquid Aminos
2 tbs Hoisin sauce
1 tbs ketchup
2 tbs Worcestershire sauce
1 tbs Truvia brown sugar
In a bowl, combine all sauce ingredients. Mix well; set aside.
Preheat skillet on medium heat with 1 tbs olive oil.
Add onions and peppers. Saute until slightly tender.
Add carrots. Saute for 2 minutes.
Add cabbage. Saute for 2 minutes or just until cabbage is slightly wilted and lightly translucent.
Add broccoli florets. Saute for 1 minute. Stir well.
Add noodles to skillet. Add 1 tbs oil (if necessary) and toss well with veggies.
Pour sauce over all the ingredients. Toss to combine well.
Heat for 2-3 minutes. Serve with favorite chicken, fish, or shrimp.
Calories: 272 | Fat: 5g | Fiber: 5g | Carbs: 51g | Protein: 7g | Sugar: 9g | Sodium: 715mg