Edamame
Soba Noodle Bowl Recipe
Ingredients
:
1
package (12 ounces) uncooked Japanese soba noodles or whole wheat spaghetti
2
tablespoons 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
1/4
teaspoon pepper
Sesame
seeds, toasted, optional
How
To Make Edamame Soba Noodle Bowl :
In
a 6 qt. stockpot, cook noodles according to package directions; drain and
return to pan.
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.
Test
Kitchen tips :
Soba
noodles are made from buckwheat flour and offer a slightly more toothsome
texture than spaghetti.
Edamame
are immature green soybeans. They can be purchased still in pods or shelled.
Nutrition
Facts :
1-1/3
cups: 414 calories, 12g fat (1g saturated fat), 0 cholesterol, 867mg sodium,
64g carbohydrate (12g sugars, 4g fiber), 18g protein.