Soba Noodles with Vegetables
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.
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- Calories: 400
- Fat: 8g
- Saturated fat: 0.7g
- Protein: 11.1g
- Carbohydrate: 63.8g
- Cholesterol: 0mg
- Iron: 3.6mg
- Sodium: 755mg
- Calories from fat: 18%
- Fiber: 4.8g
- Calcium: 44mg
- 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
- 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.
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