Soba Noodles with Spring Vegetables

Soba Noodles with Spring Vegetables
Photo: Blaine Moats
Total Time:
25 mins


  • 1 14.5 ounce can vegetable or chicken broth

  • 1 tablespoon finely chopped fresh ginger

  • 1 tablespoon reduced-sodium soy sauce

  • ½ cup thinly sliced carrots (1 medium)

  • 4 ounce packaged dried soba (buckwheat) noodles or whole wheat spaghetti, broken

  • 1 cup cubed cooked chicken or turkey

  • 1 cup shredded bok choy

  • ½ cup halved pea pods

  • cup sliced radishes or chopped daikon

  • ½ teaspoon toasted sesame oil

  • Green onion strips


  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 (per serving)

370 Calories
8g Fat
53g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 370
% Daily Value *
Total Fat 8g 10%
Saturated Fat 2g 10%
Cholesterol 62mg 21%
Sodium 1598mg 69%
Total Carbohydrate 53g 19%
Total Sugars 4g
Protein 30g
Vitamin C 30.7mg 154%
Calcium 90.9mg 7%
Iron 3.8mg 21%
Potassium 609mg 13%
Folate, total 84.7mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.6mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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