Soba Noodles with Edamame, Zucchini, and Spinach
Ingredients
The sauce
-
¼
cup
low sodium soy sauce
-
¼
cup
water
-
2
tablespoons
rice wine vinegar
-
1
tablespoon
honey
-
1
tablespoon
garlic chile paste
The noodles and vegetables
-
8
ounces
soba noodles
-
1
tablespoon
sesame oil
-
2
cloves
garlic, minced
-
2
medium
zucchini, chopped
-
½
cup
shelled edamame
-
1
cup
fresh spinach leaves
-
3
stalks
green onions, chopped
-
to taste
black pepper
-
to taste
sesame seeds
-
extra
green onions for garnish
Instructions
- Make the sauce by whisking together the sauce ingredients in a small bowl, tasting as you go.
- Cook the soba noodles according to the package instructions, then drain and set aside.
- In a large skillet, heat the sesame oil and add minced garlic, cooking for a couple of minutes.
- Add chopped zucchini, edamame, spinach, and green onions to the skillet, cooking until the zucchini is tender and the spinach is wilted.
- Pour the sauce into the skillet, stirring well and adding black pepper to taste.
- Stir in the soba noodles and let everything cook together for a couple of minutes.
- Serve in a bowl, garnishing with sesame seeds and extra green onions if desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
7g
Total carbohydrates
35g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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