Edamame & Soba Noodle Bowl
Toothsome soba noodles are made from buckwheat flour. —Matthew Hass, Ellison Bay, WI
Takes: 30 min. • Makes: 6 servings
1 pkg. (12 oz.) uncooked Japanese soba noodles or whole wheat spaghetti
2 Tbsp. sesame oil
2 cups fresh small broccoli florets
1 medium onion, halved and thinly sliced
3 cups frozen shelled edamame, thawed
2 large carrots, cut into ribbons with a vegetable peeler 4 garlic cloves, minced 1 cup reduced-fat Asian toasted sesame salad dressing ¹₄ tsp. pepper Sesame seeds, toasted, optional
1. In a 6-qt. stockpot, cook noodles according to package directions; drain and return to pan.
2. Meanwhile, in a large skillet, heat oil over medium heat. Add broccoli and onion; cook and stir until crisp-tender, 4-6 minutes. Add edamame and carrots; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Add vegetable mixture, dressing and pepper to noodles; toss to combine. Sprinkle with sesame seeds, if desired.
1¹ ₃ CUPS 414 cal., 12g fat (1g sat. fat), 0 chol., 867mg sod., 64g carb. (12g sugars, 4g fiber), 18g pro.