Soba Noodles with Spring Vegetables

  • Makes: 2 servings
  • Start to Finish: 25 mins
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Soba Noodles with Spring Vegetables
Ingredients
1
14 1/2 ounce can vegetable or chicken broth
1
tablespoon finely chopped fresh ginger
1
tablespoon reduced-sodium soy sauce
1/2
cup thinly sliced carrots (1 medium)
4
ounces packaged dried soba (buckwheat) noodles or whole wheat spaghetti, broken
1
cup cubed cooked chicken or turkey
1
cup shredded bok choy
1/2
cup halved pea pods
1/3
cup sliced radishes or chopped daikon
1/2
teaspoon toasted sesame oil
 
Directions
  1. In a large saucepan combine broth, ginger, and soy sauce. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes.
  2. Add carrots; simmer for 3 minutes. Stir in noodles. (If using whole wheat spaghetti, stir in pasta and cook for 6 minutes before adding carrots.) Bring to boiling; reduce heat. Simmer, uncovered, about 4 minutes or until noodles and carrots are tender. Stir in chicken, bok choy, pea pods, radishes, and sesame oil; heat through. Sprinkle each serving with green onion strips.
Nutrition Facts (Soba Noodles with Spring Vegetables)
    Per serving:
  • 370 kcal cal.,
  • 8 g fat
  • (2 g sat. fat,
  • 2 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 62 mg chol.,
  • 1598 mg sodium,
  • 53 g carb.,
  • 5 g fiber,
  • 4 g sugar,
  • 30 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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