For this week’s new recipe Willing Cook-A-Long challenge, I made Yakisoba. This Japanese dish contains shredded cabbage, chicken (I cut mine into thin strips and it was super tender.), carrots, and a wonderful spice mix. It also contains wheat noodles and soy sauce, both of which are allergies in our home. (No picture this week as both of my cameras are on the fritz.)
Changes I made…
- I attempted to use Buckwheat Soba Noodles as a substitute, only to discover that they also contain wheat. Thankfully, I had brown rice vermicelli on hand and it made a great substitute.
- For the soy sauce, I didn’t exactly follow my recipe for a soy sauce substitute, but it was somewhat similar. I provided soy sauce on the side for the kids and myself. I thought the dish was good with and without the soy sauce.
Overall, I will certainly make this dish again. Asian cuisine is one of our favorite things to eat in and out, but it’s unfortunate that my husband has a soy allergy. Nevertheless, we make do with a few “re”creations of many recipes. Yakisoba will certainly be put in our recipe box.
What new dish did you try this week? Leave a comment below with the details or link to your blog.
First, let me apologize for doing this to you. Considering it’s fall, who doesn’t love the smells and tastes of fall? I have to throw this recipe on you while apples are still in their prime. The recipe that I’m suggesting for the Willing Cook-A-Long challenge this week is Baked Apple Bites. Remember,
- I will come back next week with my review of the willing cook-a-long recipe and the changes I made for my food allergy home.
- You can make the same recipe as I (with or without changes), or…
- You can make your own new dish and tell us about it.
Regardless of what you choose to do, come back here next Friday and link up to your post (if you have a blog) or just tell us what you made in the comments. Can’t wait to hear of all your new dishes next week!
Happy Willingly Cooking-A-Long!