This is a wonderful vegetarian dish that we had at a Asian restaurant while on vacation, and I've replicated it at home to fit the types of vegetables that I can always find fresh at the grocery store.
You can find soba noodles on the Asian aisle at the store. They're made from buckwheat and lower in carbs/calories ~ but regular spaghetti or whole wheat spaghetti would also work well. |
1 package (8-9 oz.) soba noodles (can substitute regular or whole wheat spaghetti)
1 small zucchini, cut into matchsticks or thin half-slices
1/2 medium red, yellow or orange bell pepper, cut into matchsticks
About 1 cup small fresh broccoli florets
1 small carrot, peeled & cut into matchsticks
2 green onions (I usually chop the green ends & thinly slice the white end)
Small handful of broccoli or alfalfa sprouts (optional, but I love them)
About 1/4 cup fresh cilantro, chopped (for garnish)
1 TB extra-virgin olive oil………………………..1 tsp. crushed or minced garlic
SAUCE:
2 TB soy sauce (I use light)…………………….....….1 TB honey
1 tsp. rice wine vinegar…………………………...1 sesame or extra-virgin olive oil
1/2 tsp. ground ginger
1-2 tsp. crushed or cracked red pepper………..Kosher salt, to taste
***
Cook the soba (or spaghetti) according to the package directions. Drain and rinse really well in cold water. Set noodles aside in colander to allow the excess water to drip off.
Whisk together all sauce ingredients in small bowl. Taste & adjust seasonings, if needed.
Spray a large frying pan or wok, and put it on the stove over medium-high heat. Add 1 TB olive oil with the zucchini, carrots, bell pepper, broccoli, and garlic. Sauté vegetables for 2-3 minutes until slightly tender. Add green onions and sauté for 1 more minute.
Add drained noodles and half of the sauce. Quickly stir-fry on high heat for 1-2 minutes, stirring constantly, until sauce thickens and evenly coats the noodles, adding the remaining sauce as needed. Put onto a large rimmed serving platter (or shallow bowl) and top with broccoli sprouts and chopped cilantro. Serve immediately. Makes 2-3 servings.
This will work as a SIDE DISH or MAIN DISH. It's good with egg rolls and a citrus fruit salad.