Soba Noodles with Vegetables

recipe
Soba are Japanese noodles made from a combination of buckwheat and wheat flour. Look for them in the Asian-foods section of the supermarket or at an Asian grocery store. They have a dark brownish gray color and a slightly nutty flavor. If you can't find shiitake mushrooms, use an 8-ounce package of sliced button mushrooms.

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Oxmoor House

Recipe Time

Prep: 7 Minutes
Cook: 20 Minutes

Nutritional Information

Calories 400
Fat 8 g
Satfat 0.7 g
Protein 11.1 g
Carbohydrate 63.8 g
Cholesterol 0 mg
Iron 3.6 mg
Sodium 755 mg
Caloriesfromfat 18 %
Fiber 4.8 g
Calcium 44 mg

Ingredients

8 ounces uncooked soba (buckwheat noodles)
1 tablespoon canola oil
1 tablespoon minced peeled fresh ginger
1 tablespoon minced garlic
1 cup sliced onion
1 cup sliced red bell pepper
2 (3 1/2-ounce) packages shiitake mushrooms, trimmed and sliced
1/4 teaspoon salt
1 cup trimmed and halved snow peas
1/2 cup mirin (sweet rice wine)
1/4 cup low-sodium soy sauce
2 teaspoons dark sesame oil

Preparation

Cook noodles according to package directions; drain, reserving 1 tablespoon pasta water. Keep noodles warm.

Heat canola oil in a large nonstick skillet over medium-high heat. Add ginger and garlic; sauté 30 seconds. Add onion and bell pepper; cook 3 minutes or until golden brown, stirring often. Add mushrooms, salt, and reserved 1 tablespoon pasta water; cook 2 minutes or until mushrooms are tender, stirring frequently. Stir in snow peas, and cook 1 minute.

Combine mirin, soy sauce, and sesame oil in a small bowl, stirring with a whisk. Add mirin mixture and noodles to pan; toss to combine. Serve immediately.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2008
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