Edamame and Soba Noodle Bowl


  • 1 package (12 ounces) uncooked Japanese soba noodles or whole wheat spaghetti
  • 2 tablespoons sesame oil
  • 2 cups fresh small broccoli florets
  • 1 medium onion, halved and thinly sliced
  • 3 cups frozen shelled edamame, thawed
  • 2 large carrots, cut into ribbons with a vegetable peeler
  • 4 garlic cloves, minced
  • 1 cup reduced-fat Asian toasted sesame salad dressing
  • 1/4 teaspoon pepper
  • Sesame seeds, toasted, optional


  1. In a 6 qt. stockpot, cook noodles according to package directions; drain and return to pan.
  2. Meanwhile, in a large skillet, heat oil over medium heat. Add broccoli and onion; cook and stir until crisp-tender, 4-6 minutes. Add edamame and carrots; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Add vegetable mixture, dressing and pepper to noodles; toss to combine. Sprinkle with sesame seeds, if desired.

Recipe source:tasteofhome

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