Soba Noodles with Spring Vegetables | Midwest Living

Soba Noodles with Spring Vegetables

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Soba Noodles with Spring Vegetables

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  • Makes: 2 servings
  • Start to Finish 25 mins

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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, Folate (µg) 85, chol. (mg) 62, Potassium (mg) 609, Fat, total (g) 8, calcium (mg) 91, Cobalamin (Vit. B12) (µg) 0, cal. (kcal) 370, sodium (mg) 1598, Polyunsaturated fat (g) 2, carb. (g) 53, Monosaturated fat (g) 2, sat. fat (g) 2, Mark as Free Exchange () 0, iron (mg) 4, Trans fatty acid (g) 0, sugar (g) 4, fiber (g) 5, vit. A (IU) 6754, pro. (g) 30, Thiamin (mg) 0, vit. C (mg) 31, Niacin (mg) 10, Riboflavin (mg) 0, Pyridoxine (Vit. B6) (mg) 1

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