Tonight Travis journeyed to Japan in the kitchen! This recipe kicked off his Ticket to Tokyo kit from Raddish Kids. I thought it a bit strange that Raddish called for spaghetti instead of true soba noodles, but perhaps that was for simplicity when grocery shopping.
Either way, Travis loved helping with components of this recipe, like grating the ginger on a microplane and smashing the garlic cloves.
- 8 ounces spaghetti
- 8 Napa cabbage leaves, thinly sliced
- 2 teaspoons grated fresh ginger
- 2 minced garlic cloves
- 1/2 cup shredded carrots
- 4 sliced green onions
- 1 tablespoon brown sugar
- 2 tablespoons ketchup
- 1 tablespoon toasted sesame oil
- 1/4 cup soy sauce
- 2 tablespoons vegan Worcestershire sauce
- 1 tablespoon canola oil
- Cook the spaghetti according to package directions in a pot of boiling, salted water; drain in a colander and set aside.
- Meanwhile, combine the cabbage, ginger, garlic, and carrots in a bowl; set aside.
- To prepare the sauce, place the green onions in a small bowl. Add the brown sugar, ketchup, sesame oil, and soy sauce, whisking to combine.
- Heat the canola oil in a large skillet over medium-high heat. Add the cabbage mixture; cook for 2 to 3 minutes, tossing with tongs.
- Add the cooked noodles and the sauce; continue to cook for 2 to 3 minutes until heated through.
I love when my kids get to “travel” through their palates, trying new recipes like this. Even little sister Veronika loved it!
The recipe card featured information on Japan’s geography, as well as on the various kinds of noodles in Japanese cuisine. Travis is eager to try them all!