I also just wanted to drop a note: and say that this blogging thing is turning out to be a lot of work, and definitely takes up a significant amount of time, but I love it, and the fact that I am sticking it out this time, which feels great. I am investing a lot into it, but at the same time feel like I am learning so much, especially as far as social media and about the blogging community. Thank you for the support so far! I look forward to the time I have to devote to this blog and interacting with others who have similar interests every day.
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Roasted Kabocha, Mushroom, Cabbage and Yam Noodle Stir Fry Salad
- 1/2 small head of cabbage, roughly shredded
- 8 to 10 mushrooms of choice
- 1/2 Kabocha squash
- 1 12-ounce bag of yam noodles, rinsed and drained (they sell them at Asian and natural markets but you can omit if they freak you out...or make zucchini noodles or spaghetti squash, which might be a squash overkill unless you're obsessed with it like I am!)
- 1 onion
- 5-6 tbsp low sodium soy sauce (or more/less to taste)
- 1 tbsp olive oil for pan/wok, plus some to grease baking sheet
1. Preheat your oven to 375 degrees.
2. Take half of your Kabocha squash and cut it into strips, parallel with the flesh. This will make the roasting go faster, and make it easy to cut into the salad later on.
3. Grease your baking sheet (I use olive oil in a spray), place slices of squash along with mushrooms on it, sprinkle with salt, and roast for about 30 minutes, until the strips are soft and start to brown.
4. Add 1 tbsp of olive oil to a wok or a pan, and start to sautee your onions on medium heat, adding the cabbage once it has been cut or shredded into thin strips.
5. After draining and rinsing the yam noodles, add them in and cover the pan, allowing noodles to heat and the cabbage to steam a little for approximately 5-10 minutes, checking every now and then to make sure the ingredients are not sticking to the pan.
6. Uncover and continue to sautee, pouring in soy sauce and adding salt according to taste. The more soy sauce you add, the less salt you will most likely need.
7. Once most of the juice from the bottom of the pan has evaporated, remove from heat.
8. Remove the Kabocha and mushrooms from the oven, and cut into more manageable "salad pieces," or leave intact if you would just like to top the stir fry with them. I chose to incorporate them into the stiry fry, so I cut the Kabocha slices into thirds and the mushrooms in half.
9. Mix into to your stir-fry, and serve hot (or cold, which sounds weird but is also amazing).
One of my favorite things ever is eating stir fry from a bowl, not exactly sure why, but probably because it reminds me of when I was in high school and would make frozen chicken chow main from Trader Joe's for dinner and then eat it on the couch while watching Friends...haha. Anyways, whichever way you choose to eat it, I hope you enjoy!