Easy Soba Noodles and Vegetables
When I want something warmer than a salad yet something that still incorporates plenty of healthy vegetables, this is perfect. Part noodle bowl, part soup. The dish is ready in the time it would take me 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. Make sure to taste your broth and make any tweaks you think it needs. There’s plenty of crunch and texture from the the sugar snap peas, carrots, red cabbage, and baby bok choy I used. But it’s versatile and you can use your favorite vegetables. Try radishes, mushrooms, edamame, or tofu. The dish is vegan as written but you can add shredded chicken if you think you’ll miss the meat but we don’t. 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. If you can’t find soba noodles, whole wheat spaghetti may be substituted, noting that it takes much longer to cook than soba noodles, which usually cook in about 4 to 5 minutes.
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