Soba noodles with cabbage & fried almonds from Mastering the Art of Plant-Based Cooking: Vegan Recipes, Tips, and Techniques (page 251) by Joe Yonan

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Accompaniments: Popcorn tempeh

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • LilCooker on April 25, 2026

    This was delicious! I made half the recipe and added some fresh mint. I still bbed red onion for the scallions. Served with Tofu Cakes from another cookbook.

  • KNivia on March 07, 2026

    This was really good besides needing some added spice. Great way to use up cabbage hanging out in the fridge. I used black rice noodles along with rice ramen noodles that were also hanging around in my pantry instead of soba. I topped mine with some chili crisp and gomasio. Fast easy dinner!

  • Churchim808 on March 31, 2025

    This was very tasty and used up a forlorn half head of cabbage sitting in my fridge. Most of the ingredients were shelf stable so it is an easy one to pull together if you don't want to go to the store. I did substitute sunflower seeds for the almonds and parsley for the cilantro. I do think the sauce was hearty enough that I could have added another vegetable or baked tofu.

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