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.
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)
Est. added sugars 2g
How to Make It
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.
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.
What a colorful & flavorful vegetarian dish! Very simple to prepare - the prep work was completed while the water boiled and the noodles and vegetables cooked. I've made this dish twice for myself, halving the recipe and saving the 2nd helping for the next day, which resulted in the flavors intensifying.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!