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Soba noodles with veggies recipe

This recipe makes absolutely delicious soba noodles with carrots, celery, and bean sprouts (of course other veggies can be subbed). It’s a great dish to bring to pot lucks - it always disappears quickly and people don't even know they're eating something healthy!

Using soba noodles is a quick and easy way to add a whole grain boost to your meal, since they’re made with buckwheat instead of white flour. They can be picked up at Asian markets like the Buford Highway Farmer’s Market for the best price. They usually cook in under 10 minutes, which is always a bonus when you’re in a rush for dinner.

Ingredients

  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 3 medium carrots, thin diagonal slices
  • 2 celery stalks, thin diagonal slices
  • 1 cup bean sprouts
  • 2 bundles soba noodles
  • 1 tbsp sesame oil (can use toasted for more flavor)
  • 2 tbsp tamari or natural soy sauce


Directions
Cook the soba noodles as instructed on the package, being sure not to overcook (try to stay just under the recommended time). Drain the noodles rinse them with cold water.

Heat the oil in a wok on medium-high heat. Saute the onions for about 1-2 minutes, add the garlic, and cook until the onions become clear. Add the carrots and celery, cover, and cook for 3-4 minutes, then add the bean sprouts. Saute the vegetables until the carrots and celery are soft, about another 4-5 minutes.

Lower the heat to medium-low and drop the noodles on top of the vegetables (do not mix them in). Cover the wok and cook for 2-3 minutes. Add the tamari and toss the noodles with the veggies. Can be served hot or cold.

Makes about 4 2-cup servings.

Nutritional Info (per serving)
Calories: 230; Fat: 4g; Cholesterol: 0mg; Sodium: 880mg; Total Carbs: 44g; Dietary Fiber: 3g; Protein: 9g

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