15-Minute Skinny Vegetable Soba Noodles
"The dish that's part noodle bowl and part soup is ready in the time it would take to make a salad and while it's hearty and comforting, it's light enough to keep me fitting into my skinny jeans. The broth is layered with flavors including soy sauce, rice wine vinegar, lime juice, agave, and sesame oil. Fresh grated ginger, green onions, and cilantro add even more dimension. There's plenty of crunch and texture from the the sugar snap peas, carrots, red cabbage, and baby bok choy but it's versatile and you can use your favorite vegetables and proteins. I find soba noodles at my regular grocery store in either the Asian foods aisle or in the pasta aisle, often kept near the gluten-free pasta or brown rice pasta...."
INGREDIENTS
•
64 ounces (8 cups) low-sodium vegetable broth (low sodium-chicken broth may be substituted)
•
1/4 cuplow-sodium soy sauce
•
1/4 cuprice wine vinegar
•
3 tablespoons lime juice
•
3 tablespoons sesame oil
•
2 to 3 tablespoons agave (honey may be substituted)
•
2 teaspoons freshly grated ginger
•
1 teaspoon salt, plus more to taste
•
1/2 teaspoon pepper
•
9.5 ounces dried soba (buckwheat) noodles (whole wheat spaghetti may be substituted noting different cooking times)
•
3 cups baby bok choy, sliced into 1/2-inch strips (from about 3baby bok choy that have been trimmed)
•
2 1/2 cups red cabbage, sliced into thin ribbons (from about 1/4 head medium cabbage)
•
2 cups sugar snap peas
•
2 cups carrot ribbons (use a vegetable peeler to make them from about 2 large carrots that have been peeled and trimmed)
•
1/2 cup green onions, sliced into thin rounds (from about 4 green onions that have been trimmed)
•
1/3 cup fresh cilantro leaves (stems discarded), finely minced
•
toasted sesame seeds, optional for garnishing
ADVERTISEMENT