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Soba Noodles with Spring Vegetables

Makes: 2 servings
Start to Finish 25 mins
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
  •  Green onion strips
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)
  • Servings Per Recipe 2,
  • cal. (kcal) 370,
  • Fat, total (g) 8,
  • chol. (mg) 62,
  • sat. fat (g) 2,
  • carb. (g) 53,
  • Monounsaturated fat (g) 2,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 0,
  • fiber (g) 5,
  • sugar (g) 4,
  • pro. (g) 30,
  • vit. A (IU) 6754,
  • vit. C (mg) 31,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 10,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 85,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 1598,
  • Potassium (mg) 609,
  • calcium (mg) 91,
  • iron (mg) 4,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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