Dressed in creamy peanut dressing, these warm noodles are topped with tons of crisp fresh produce. (Feel free to swap different veggies based on your family's preference.) The recipe comes from the cookbook Pretty Simple Cooking.

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Ingredients

Directions

  • Cook noodles according to package instructions. Drain, rinse with cool water and drain again in a colander. Set aside.

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  • Meanwhile, in a small bowl, combine 4 tablespoons soy sauce, the lime juice and toasted sesame oil; set aside.

  • In an extra-large skillet or Dutch oven, combine broth, peanut butter, maple syrup, flour, ginger, garlic and the remaining 2 tablespoons soy sauce. Whisk until mostly smooth. (Mixture will be thin.) Bring to a simmer over medium heat. Simmer 2 minutes or until sauce thickens. Lower heat; stir in spinach to wilt. Remove from heat. Stir in noodles and the soy-lime juice mixture.

  • Arrange noodles, cabbage, carrots, cucumber, green onions and radishes in 4 shallow bowls or plates. Sprinkle with sesame seeds. Serve with lime wedges and Sriracha.

How to Add Shrimp

Season 1 pound large fresh (or thawed frozen), peeled and deveined shrimp with salt and pepper. Cook in a steamer basket, or saute in 1 tablespoon canola oil until pink and opaque, about 3 minutes.

*Shopping Tip

Find soba (Japanese buckwheat noodles) at large supermarkets or Asian grocery stores.

Nutrition Facts

636 calories; 20 g total fat; 0 mg cholesterol; 1459 mg sodium. 101 g carbohydrates; 19 g protein;

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