Healthy Recipe of the Week

This week we’re continuing the Plantspiration theme from last week!

If you’re limited on time to prepare a bunch of veggies, swap bean sprouts and a bag of slaw for the matchstick-cut vegetables and cabbage. 

*Cooking tip: The pasta will absorb some sauce so undercook the pasta by two (2) minutes then rinse in cold water and drain.

Vegetable Yakisoba

Ingredients

• 2 tablespoons Reduced-Sodium Soy Sauce
• 1 tablespoon Oyster Sauce
• 1 teaspoon Worcestershire Sauce
• 1 teaspoon Molasses (*may substitute for brown sugar)
• (1) Scallion (cut into matchsticks)
• 1 tablespoon + 1 tablespoon Peanut Oil
• (8) Shiitake Mushroom Caps (sliced)
• 3 cups Vegetables of choice (matchstick-cut)
• 3 cups Napa or Green Cabbage (shredded)
• 3 cups Whole Grain Spaghetti (al dente cooked)

Directions

In small bowl, whisk together the soy sauce, oyster sauce, Worcestershire sauce, and molasses (or brown sugar).

In a large nonstick pan over medium-high heat, heat one (1) tablespoon of peanut oil until shimmering. Stir-fry the mushrooms until browned in spots (2 – 3 minutes). Remove from the pan.

Add the remaining one (1) tablespoon of peanut oil. Stir-fry the vegetables and cabbage until hot and charred in spots (2 – 3 minutes).

Return the mushrooms to the pan and add the (al dente cooked) spaghetti. Drizzle the sauce over the pasta and stir-fry until hot (1 – 2 minutes). Top with the scallions.  

Yields: 4 servings

Preparation Time: 30 minutes

Nutritional Information

Per serving (1 1/2 cups): 300 Calories | 9g Total Fat | 1.5g Saturated Fat | 50g Carbohydrates | 8g Fiber | 9g Total Sugar | 1g Added Sugar | 10g Protein | 500mg Sodium 

 

 

 

 

 

Reference

Sherwood, K. (2025, May/June). The health cook: Plantspiration. Nutrition Action. P.16.