Soba Noodles With Chinese Vegetables

Name: Soba Noodles With Chinese Vegetables
Yield: Four 2-c

Four 2-c servings

Source: The Get Healthy, Go Vegan Cookbook by Neal Barnard, MD; recipe by Robyn Webb

This Asian-inspired dish is loaded with colorful vegetables that are left al dente for a great texture. It can be enjoyed hot or chilled.

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About the Recipe

229 Calories · 9.8 g Protein · 6.4 g Fiber
Lunch · Dinner
Nut-free

Makes Four 2-c Servings

8-oz (227 g) package soba noodles

1/2 c (120 mL) low-sodium vegetable broth

1 small leek, white part only, washed and thinly sliced

1 tbsp (15 mL) fresh ginger root, minced

2 cloves garlic, minced

2 carrots, peeled, cut on a diagonal into half-moon slices

1 red bell pepper, cut into strips

1 c (145 g) sugar snap peas

1 savoy cabbage, sliced

2 tbsp (30 mL) reduced-sodium soy sauce

2/3 tbsp (20 mL) light brown sugar

1/2 bunch cilantro

Cook the noodles according to package directions. Drain, rinse, and set aside.
Heat 1/4 c (60 mL) broth in a wok or heavy skillet over medium-high heat. Add the leek and stir-fry for 2 minutes. Add the ginger, garlic, and carrots and stir-fry for 2 minutes.
Put in the bell pepper, snap peas, cabbage, and remaining 1/4 c (60 mL) broth. Cover and steam vegetables until they are tender, about 3 to 5 minutes. Add soy sauce and sugar and cook for 1 minute. Add the noodles to reheat.
Transfer the noodles onto a platter and top with cilantro to serve.