Don't let the name of this dish turn you off! Sometimes I get so wrapped up in my comfort zone of what's normal that I see a dish with a strange name and either assume (a) it's way too complicated/time consuming (b) I will never find the ingredients locally. Is what's funny is that this dish is SO easy and delicious that it is warmly accepted onto my family's list of comfort foods. Best part is, my toddler LOVES it! Bonus!

Get your Santoku knife ready because it does require some chopping! You can easily add in diced chicken but we like the simplicity and taste of scrambled eggs.

Veggie Yakisoba

1 head cabbage, core removed and thinly sliced

1 head broccoli, stem removed and chopped into 1" chunks

4 carrots, scrubbed and diced into 1" rounds

Package of GMO-free frozen soybeans or peas

Package of rice noodles

6 eggs, scrambled

2 cloves garlic, minced

1" section of fresh ginger root, grated (or tsp dried ginger)

1/4 brown sugar

1/4 soy sauce

Olive oil

Bring about 8 cups of water in a large pot to boil.Once the water is boiling, turn off the heat and add the entire package of rice noodles then cover for about 10 mins. In an oversized skillet or stock pot heat about a 1/4 oil on medium heat. Add in cabbage, carrots, and broccoli and cover for 5-7 mins. 

Drain noodles and set aside. In a small bowl whisk together brown sugar and soy sauce and set aside. Uncover the vegetables and stir. Add the noodles in with the vegetables along with the package of soybeans. Add in garlic, ginger, and sauce; stir. Forming a well in the middle of the pan, pour in the scrambled eggs and cook for 2-3 mins, stirring frequently. Give one final stir to incorporate all of the ingredients together. Taste and adjust the soy sauce if needed.

Serve and enjoy!

Yes- those are my toddler's chubby hands in the background!!