In addition to their satisfying textures, steamed vegetables retain more water-soluble nutrients than their boiled counterparts. Curly soba noodles, found in the international or ethnic aisle of your grocery store, impart a neutral flavor that works well in this Asian-inspired entrée.
Cooking Light JULY 2008
1. Prepare garlic; let stand 10 minutes.
2. Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water; drain well.
3. Steam edamame, peas, and carrots 4 minutes or until crisp-tender. Drain and plunge vegetables into ice water; drain.
4. Combine garlic, vinegar, soy sauce, oil, and wasabi in a large bowl; stir with a whisk. Add pasta, vegetable mixture, and radishes; toss gently to coat. Serve immediately.
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