Sauerkraut and Noodles - Variation

This is a variation of sauerkraut and noodles that I personally really enjoy. Depending on your view of what's vegan you may want to use an alternative to soy sauce. You may also want to check the ingredient list of pasta or noodles, as some brands or varieties are not vegan and do contain animal products.

Ingredients:

• Sauerkraut - 1/2 C. to 3/4 C.
• Cabbage - shredded (cut long and thin) - 1/2 small cabbage or 2 C.
• Noodles or Pasta - 3/4 C. dry pasta or 1 to 2 servings dry noodles
• Soy Sauce - 2 tsp.
• Vinegar - Unseasoned Rice or White - 1 or 2 tsp.
• Ginger - 1/2 tsp. powdered
• Vegetable Oil - 2 tsp.

Preparation:
Heat oil over medium heat in a pot large enough to hold the raw cabbage. Add cabbage, stir occasionally, add soy sauce and well-drained and/or rinsed sauerkraut a few minutes into cooking, cook until tender, but still a little crunchy (around 5 - 10 minutes). Stir in vinegar and ginger powder while still hot.
Cook pasta or noodles according to package instructions. Combine noodles with sauerkraut-cabbage mixture. Serves 2 - 4