Cabbage and Soba Noodle Stir Fry

makes 4 - 6 servings

• 1 package of buckwheat soba noodles
  
• 2 tbsp. gluten free, reduced sodium, soy sauce
• 2 tsp. raw honey
• 5 tsp. rice vinegar
• 1/2 onion, sliced
• 2 cloves garlic, minced
• 1/2 head of green cabbage, cored and shredded
• 2 teaspoons grated ginger
• 1 cup shredded carrots
• 1/4 cup chopped roasted cashews, unsalted
• Salt and pepper, to taste
• Chopped chives

Cook soba noodles according to package directions. Drain and set aside. Whisk together soy sauce, honey, vinegar, and hot sauce and set sauce aside.

Heat oil in a large nonstick skillet over medium-high heat. Sauté onion and garlic for 2 minutes, then add cabbage, ginger, and carrots for 8-10 minutes, until cabbage softened. Add noodles and sauce and stir-fry until noodles are heated through. Top with cashews, chives, salt and pepper.

Nutrition facts per serving: 245 calories, 7 g total fat, 1 g saturated fat, 361 mg sodium, 37 g total carbohydrates, 6 g fiber, 8 g protein