Vegetable Soba Noodles

Vegetable Soba Noodles are a vibrant and nutritious dish showcasing buckwheat noodles tossed with a medley of fresh vegetables and a light sesame dressing. This dish is not only satisfying but also a delightful celebration of flavors and textures.

Ingredients

• Soba noodles - 100 grams
• Carrot - 1 medium, julienned
• Bell pepper - 1 small, thinly sliced
• Snap peas - 100 grams, trimmed
• Green onion - 2 stalks, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Sesame seeds - 1 tablespoon
• Fresh cilantro - a handful, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Bring a pot of water to a boil and cook the soba noodles according to package instructions, usually about 4-5 minutes. Drain and rinse under cold water to stop the cooking process.
2. In a large skillet or wok, heat sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
3. Add the julienned carrot, sliced bell pepper, and snap peas to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender yet crisp.
4. In a small bowl, mix together soy sauce, rice vinegar, salt, and pepper. Pour this sauce over the stir-fried vegetables and toss to coat evenly.
5. Add the cooked soba noodles to the skillet and gently toss everything together until well combined and heated through.
6. Remove from heat and garnish with chopped green onions, fresh cilantro, and sesame seeds before serving.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 65 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from fresh vegetables
• High in fiber, promoting digestive health
• Low in saturated fat, supporting heart health

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