Gluten-free Vegetarian Yakisoba Recipe
1/2 package Tinkyada Brown Rice Spaghetti, Boiled, rinsed in cold water according to instructions (day old and refrigerated is fine)

1 tbsp vegetarian GF Worcestershire sauce (for pescatarian you can use Japanese Bulldog Worcestershire sauce
1 inch peeled ginger, grated with ginger grater
1/2 package momen (cotton/firm) Japanese tofu, sliced horizontally, wrapped in towels and pressed

1 small onion, diced
2 large Japanese mushrooms, diced
1/4 small green cabbage, chopped
1 package kiriboshi daikon (dried, shredded daikon)
1 1/2 tsp. GF Low Sodium Tamari