One-Pot Veggie Yakisoba - cooking recipe

Ingredients

2 cups cabbage, diced
3 medium carrots, julienne-cut
1/2 medium red bell pepper, julienne-cut
1/2 onion, thinly-sliced
2 stalks green onions, diced
2 cups broccoli florets, cut in small, bite-sized pieces
10 ounces soba noodles, dry
3 tablespoons low sodium soy sauce
3 tablespoons rice vinegar
3 tablespoons mirin (sweet cooking rice wine)
1/2 teaspoon gingerroot, minced
1 garlic clove, minced

Preparation

Cook and drain soba noodles according to package directions.
Heat a large saute pan or wok with a small amount of oil. Add veggies and saute until crisp tender, about 5-7 minutes.
Meanwhile, whisk together the Yakisoba sauce by adding soy sauce, rice wine vinegar, mirin, fresh ginger and garlic. If you prefer more sweetness, add 1/2 tsp brown sugar.
Combine soba noodles with veggies and sauce in your pan. Use kitchen tongs to incorporate everything together.
Continue cooking until veggies have softened to your preference and the sauce has thickened a bit. If you like more sauce, you can always make and add more.
Serve warm. Enjoy!