Soba with Vegetables

Soba with Vegetables is a vibrant Japanese dish that combines nutty buckwheat noodles with a colorful assortment of fresh vegetables, all lightly tossed in a savory soy-based sauce. This healthy meal is not only delicious but also rich in nutrients and flavor, making it perfect for a quick lunch or dinner.

Ingredients

• Soba noodles - 150 grams
• Carrot - 1 medium, julienned
• Bell pepper (any color) - 1 medium, sliced
• Zucchini - 1 medium, sliced
• Snap peas - 100 grams, trimmed
• Green onion - 2 stalks, chopped
• Garlic - 2 cloves, minced
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Olive oil - 1 tablespoon
• Sesame seeds - 1 tablespoon, toasted
• Salt - to taste
• Black pepper - to taste

Steps

1. Bring a pot of salted water to a boil. Add the soba noodles and cook 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 the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Add the julienned carrot, sliced bell pepper, and zucchini to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.
4. Add the snap peas and chopped green onion to the skillet, continuing to stir-fry for another 2-3 minutes.
5. Pour in the soy sauce and sesame oil, stirring well to coat the vegetables. Season with salt and black pepper to taste.
6. Add the cooked soba noodles to the skillet, tossing everything together for another 2-3 minutes until heated through.
7. Serve hot, garnished with toasted sesame seeds.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 55 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from vegetables, which may reduce inflammation.
• High in fiber, promoting digestive health and satiety.

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