Yakisoba

Ingredients:
6oz package of Chuka Soba
2 tablespoons light cooking oil
2 cups cabbage, shredded
1 cup carrots, julienned
½ cup onion, finely chopped
5 cloves of garlic, finely chopped
1 tablespoon fresh grated ginger
2 cups of other fresh vegetables (we suggest asparagus, broccoli, zucchini, and celery)
½ cup Yakisoba sauce
2 or 3 green onions for garnish

Directions:
Cook noodles as directed on package and set aside.

If using meat: thinly slice chicken or meat and set aside.

Heat 2 tablespoons of light oil in a large fry pan. Saute meat until cooked (5 minutes) and remove from pan. Add more oil if pan looks dry.

Saute onions and garlic; add cabbage, carrots, ginger and remaining vegetables; cook rapidly and while still firm add cooked meat; add drained soba noodles and stir to heat thoroughly (approximately 2 minutes). Add Yakisoba sauce. Place on platter and garnish with finely chopped green onions.

Japanese Cucumber Salad

Ingredients:
4 medium cucumbers

Dressing:
½ cup rice vinegar
¼ cup sugar
Dash of salt
½ teaspoon soy sauce
½ teaspoon fresh grated ginger
1 tablespoon mirin

Directions:
Cut off ends and halve cucumbers lengthwise. Peel away strips of the skin with a vegetable peeler, leaving a few thin strips of skin. Scoop out center seed section with a spoon. Slice cucumber crosswise in thin (1/8”) strips. Place in a bowl and toss with a dash of salt. Set aside for 20 minutes. Mix together dressing ingredients until sugar is dissolved. Remove a small handful of cucumbers from the bowl and squeeze tightly with hands, letting the juice drain away. Repeat with all cucumbers removing as much liquid as possible. Toss with dressing and serve.