Chef Jason Wyrick is the executive chef and publisher of The Vegan Taste. In 2001, Wyrick reversed his diabetes by switching to a low-fat vegan diet. He is a New York Times bestselling author; has catered for companies such as Google, the Frank Lloyd Wright Foundation, and Farm Sanctuary; and has been a guest instructor in the Le Cordon Bleu program at Scottsdale Culinary Institute. Find him on Instagram and Facebook.see more from this author
This did not come out well for me. Cooked all sorts of foods before but noodles were dry and no taste, used portions as stated.
Next time, A LOT more vegetables but have to work out why the noodles and vegetables had no taste.
yum! I tweaked for spicy, and slightly faster version… using store bought organic spicy korean kimchi and thai sweet chili sauce (replacing the vinegar and chili paste), and added chia seeds, edamame, and shredded carrots.
I added a lot more cabbage, steamed broccoli, and shredded carrots. I also tossed the soba noodles with a little sesame oil.
Absolutely delicious, I used kimchi as the “pickled cabbage” as I couldn’t find plain pickled cabbage at the local market. The spices in the kimchi gave the dish the kick we love. Wife loved it. Will definitely be making it again!
I’d say more vegetables are needed.