- Skill Level: Beginner
- Serves: 4
- Start to Finish: less than 30 minutes
- Prep: 5 minutes
- Cook: 10 minutes
- 723mg Sodium
- 59g Carbs
- 5g Fiber
- 7g Fat
- 0g Saturated Fat
- 5g Sugars
- 20g Protein
- 72mg Calcium
- 4mg Iron
In this quick vegetarian recipe, garlic and ginger give noodles a flavor kick.
- 8 ounces udon (brown-rice) or soba (buckwheat) noodles
- 2 teaspoons dark sesame oil
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 1 package (16 ounces) frozen sugar-snap stir-fry mix (sugar-snap peas, carrots, onion, and mushrooms), thawed
- 2 tablespoons reduced-sodium tamari or soy sauce
- 1/2 cup roasted soy nuts
1. Cook noodles in a large pot of rapidly boiling water for 8 minutes, until just tender. Drain and transfer to a large bowl. Set aside.
2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add garlic and ginger, and sauté 1 minute. Add sugar snap mix and sauté 2 minutes until vegetables are crisp-tender. Add vegetable mixture and tamari sauce to noodles, and toss to combine. Serve topped with soy nuts.