Soba noodles have been a real favorite around here recently. When I’m not in the mood for a dish as substantial as soba noodles with peanut sauce and shrimp, I like something lighter. This fresh-flavored dish uses veggies to bulk up the whole-grain soba noodles, so you get a satisfying serving size while keeping your caloric intake reasonable.
This dish takes less than 20 minutes to put together (maybe 15, depending on how fast your water boils!). It's vegan. If you would like, you can pan-fry or broil some tofu for extra protein. Or, if it's not a meatless Monday in your house, shrimp might be really nice too.
Light Soba Noodles with Veggies
You can customize the veggies in this dish however you like – snow peas would be delicious here.
Yield: 2 servings
3 oz soba noodles
1 bell pepper, stem and seeds removed, thinly sliced
1 cup shitake mushrooms, sliced
1 green onion, sliced
¼ cup cilantro, chopped
1 lemon, zest and juice
1 tbsp toasted sesame oil
1 tbsp light soy sauce
1. Cook soba noodles according to package directions. (If your directions are in Japanese, and you don't read Japanese, it probably says to boil them for 6 minutes.)
2. While noodles cook, heat a skillet over medium heat. Spray with cooking spray, and add peppers and mushrooms. Cook, stirring occasionally, until mushrooms are cooked and peppers are tender-crisp.
3. Combine lemon zest, juice, sesame oil, and soy sauce in a small bowl and whisk to combine.
4. When the soba noodles are finished cooking, drain and place in a medium mixing bowl. Add the cooked vegetables, green onion and cilantro, and dressing. Toss to combine. Portion into two bowls, and serve sprinkled with sesame seeds.
I didn't have any leftovers to test my theory on, but I think this would be delicious as cold leftovers too. If you try it, let me know!