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Soba-Edamame Noodle Bowl

Photo: Jennifer Causey Styling: Lindsey Lower

Yield

Serves 4 (serving size: about 1 1/2 cups)

Soba noodles are made from buckwheat, a wheat-free grain (look for packages that specify gluten-free), and they cook in only 3 minutes. Look for them in the international aisle.

Ingredients

  • 1 cup frozen shelled edamame
  • 6 ounces uncooked soba noodles
  • 1 cup thinly vertically sliced snow peas
  • 2 tablespoons dark sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon lower-sodium soy sauce or tamari
  • 1 tablespoon yellow miso
  • 1 1/2 teaspoons brown sugar
  • 1 1/2 teaspoons grated peeled fresh ginger
  • 1/4 teaspoon kosher salt
  • 2 cups very thinly sliced red cabbage
  • 2/3 cup thinly sliced green onions
  • 2 large carrots, peeled and shaved into ribbons
  • 1/4 cup fresh cilantro leaves (optional)

Nutrition Information

  • calories 304
  • fat 8.8 g
  • satfat 1 g
  • monofat 2.8 g
  • polyfat 3.1 g
  • protein 13 g
  • carbohydrate 48 g
  • fiber 4 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 577 mg
  • calcium 74 mg
  • sugars 7 g
  • Est. Added Sugars 2 g

How to Make It

  1. Bring a large saucepan of water to a boil. Add edamame and soba noodles; cook 2 minutes. Add snow peas; cook 1 minute or until noodles are tender. Drain; rinse noodle mixture well with cold water. Drain.

    Preparing Fresh Ginger
  2. Combine oil and next 6 ingredients (through salt) in a large bowl. Add noodle mixture, cabbage, onions, and carrots; toss gently to combine. Sprinkle with cilantro, if desired.