Light Yakisoba Noodles

• 2 tablespoons toasted sesame oil
• 1/2 yellow onion, finely diced
• 2 garlic cloves, minced
• 2 cups thinly sliced shiitake mushroom caps
• 3 cups fresh yakisoba noodles (look for these at the Japanese market)
• 2 cups finely chopped kale
• 1 1/2 teaspoons toasted sesame seeds
• Light yakisoba sauce
• 2 tablespoons reduced-sodium tamari soy sauce
• 3 tablespoons rice vinegar
• 1 tablespoon tomato paste (or try sriracha)
• 1/4 cup vegan Worcestershire sauce
• 1/4 cup purified water

1. In a medium saute pan warm the oil over medium heat. Add the onion and saute for 5 minutes, stirring occasionally. Add the garlic and saute for 2 minutes, until fragrant. Add the mushrooms and saute for 2 to 3 minutes more, stirring well.
2. Add all the ingredients for the light yakisoba sauce to the pan and stir. Add the fresh yakisoba noodles and saute for a few minutes, tossing to coat all the noodles with the sauce, and cook until the water evaporates.
3. Add the chopped kale and toss to slightly wilt and coat with the sauce. Divide the noodles among individual serving bowls and top with 1/2 teaspoon of sesame seeds per bowl.

sesame oil, yellow onion, garlic, shiitake mushroom, fresh yakisoba noodles, kale, sesame seeds, light yakisoba sauce, soy sauce, rice vinegar, tomato paste, worcestershire sauce, water

Taken from food52.com/recipes/77502-light-yakisoba-noodles (may not work)