Ingredients (Serves 1)
- 1 cup cabbage, thinly slice / shredded (I like more vege in mine)
- 1/4 cup carrot, shredded
- 1/4 small yellow onion, thinly sliced
- 5 shrimp, shell and vein removed
- 1 packet of soba noodles
- 1 tsp mirin*
- 1 tsp rice vinegar*
- 1 1/2 tsp light soy sauce*
- 1 tsp kecap manis* (optional, you can use dark soy)
- 1/2 tsp brown sugar*
Prepare the ingredients.
Marinate the shrimp in salt and pepper.
Add all the ingredient marked * for the sauce.
Heat pan on med high, spray on a little oil, pan fry the shrimp.
I like to cook them just a little shy of being done as it will continue cooking when I add it to the noodles later on. Set aside for later use.
Clean up the pan with a paper towel. There is no need to add any oil.
Pour noodle out from package, and use the spatula to press the noodle down for 1-2 minutes.
Flip and repeat on the other side. The noodle should brown a little.
Push the noodle to the side and add all your vegetables.
Instead of using oil to stir-fry the vege.
I used water so that we can reduce the calorie and fat intake for this dish!
Add 1-2 tbsp of water to the vege and stir-fry it, until vege becomes soft and water evaporated.
Add the shrimp that was set aside. Toss them together.
Add the sauce and mix well.
You can serve it plain like that.
I dressed it up with some fat-free mayo, and Japanese toppings. But feel free to use Japanese mayo if you have some! 🙂
I had the shrimp version for lunch today, the picture above was made using chicken. You can use any kind of meat or vegetable actually. It is an easy and awesome dish to finish up any left over food you have in your fridge.