To streamline the preparation, cook the noodles ahead of time, and have the vegetables already marinating in a bag. Another quick tip: Remove the potato slices from the simmering water using a slotted spoon, then return the water to a boil, and use the same pot to cook the soba. Use a spatula to carefully turn the potatoes on the grill so they won't stick.

Recipe by Cooking Light June 2001

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Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary test

Yield:
4 servings (serving size: 1 1/4 cups soba mixture, 3 slices sweet potato, 2 slices eggplant, and 1 bell pepper wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place potato slices in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer for 5 minutes or until crisp-tender; drain. Rinse with cold water; drain well.

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  • Combine juice and the next 5 ingredients (juice through garlic) in a large zip-top plastic bag. Add potato slices, eggplant, and bell pepper to bag; seal and marinate in refrigerator for 1 hour, turning bag occasionally. Remove the vegetables from bag, reserving marinade.

  • Prepare grill.

  • Place the vegetables on grill rack coated with cooking spray, and grill for 4 minutes on each side or until done, basting frequently with 1/2 cup reserved marinade. Place vegetables on a platter; drizzle with remaining marinade.

  • Combine onions and next 5 ingredients (onions through ginger). Place soba in a large bowl, and drizzle with dressing. Serve with vegetables.

Nutrition Facts

439 calories; calories from fat 15%; fat 7.3g; saturated fat 1.1g; mono fat 2.2g; poly fat 2.9g; protein 10.1g; carbohydrates 80.9g; fiber 5.4g; iron 2.8mg; sodium 259mg; calcium 64mg.
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