Spring water
1 (8 oz.) pkg. Erewhon Soba or Udon noodles
1 to 2 tbsp. Kikkoman Lite Soy Sauce
2 c. shredded cabbage
1/2 c. sliced scallions

Cook the noodles according to directions on package. Use non-stick frying pan and add the cabbage. Put the cooked noodles on top of the cabbage; cover the pan and cook over low heat for 5 to 7 minutes or until the noodles are warm. Add the soy sauce and mix the noodles and vegetables well. Do not stir the ingredients together until this time; they should be left to cook peacefully until the very end. Cook for several minutes longer and add the scallions at the very end. Serve hot or cold.

Variation: Many combinations of vegetables may be used, including carrots and onions, scallions and mushrooms and cabbage and Seitan wheat meat. Hard root vegetables take longer to cook and they should be sauteed in the frying pan before the noodles are added. Add the soft vegetables just before sprinkling on the soy sauce.