Soba Noodles with Vegetables

Soba Noodles with Vegetables is a vibrant and nutritious dish that combines the earthy flavors of buckwheat noodles with a colorful medley of fresh vegetables. This healthy American pasta twist offers a satisfying meal packed with fiber and essential nutrients.

Ingredients

• Soba noodles - 150 grams
• Broccoli florets - 100 grams
• Bell pepper (red) - 1 medium, sliced
• Carrot - 1 medium, julienned
• Snap peas - 100 grams
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Vegetable broth - 100 ml
• Green onions - 2, chopped
• Sesame seeds - 1 tablespoon

Steps

1. Bring a pot of water to a boil and cook the soba noodles according to package instructions, usually around 6-8 minutes. Drain and rinse under cold water to stop the cooking process.
2. In a large skillet or wok, heat the sesame oil over medium heat. Add minced garlic and grated ginger, and sauté for about 1 minute until fragrant.
3. Add the broccoli florets, bell pepper, carrot, and snap peas to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
4. Pour in the vegetable broth and soy sauce, stirring to combine. Let the mixture simmer for another 2-3 minutes.
5. Add the cooked soba noodles to the skillet and toss everything together until the noodles are well coated and heated through.
6. Serve hot, garnished with chopped green onions and a sprinkle of sesame seeds.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 55 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants and vitamins from fresh vegetables.
• High in fiber, which aids digestion and promotes a feeling of fullness.

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