Edamame & Soba Noo­dle Bowl

Simple & Delicious - - ON THE MENU -

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.

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