Veggie Stir Fry with Soba Noodles
by Stacey Antine, MS RD and HealthBarn USA
Servings: 4 (1 Cup Per Serving)
| Nutrition Facts |
| Serving Size 1 Cup |
| | | | |
| Amount per serving |
| Calories 370 | |
| % Daily Value* |
| Total Fat 7g | 6% |
| | Saturated Fat 1g | 0% |
| | Trans Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 150mg | 4% |
| Total Carbohydrate 70g | 13% |
| | Dietary Fiber 7g | 16% |
| | Sugars 6g | |
| Protein 11g | |
| |
| Vitamin A | 35% |
| Vitamin C | 200% |
| Calcium | 6% |
| Iron | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. |
If you like spaghetti, you'll love buckwheat soba noodles. This delicious stir fry recipe is so bright and colorful that you will need sunglasses to eat it! The abundance of fresh vegetables ensures that it is power packed with lots of vitamins, minerals, and fiber too! Don't worry moms—it's quick and easy and can be prepared by the whole family. Get chopping!
Ingredients
10 ounces buckwheat soba noodles
1 teaspoon canola oil
2 garlic cloves, minced
1 red bell pepper, chopped
1 orange or yellow bell pepper, chopped
1 zucchini, diced
1½ cups fresh spinach, chopped
¼ cup chives (or scallions), diced
3 teaspoons soy sauce, low sodium
2 teaspoons sesame oil
1 tablespoon sesame seeds
Directions
- Cook soba noodles according to package instructions, drain and set aside.
- Heat medium saucepan over medium-high heat, add canola oil and sauté garlic for 2-3 minutes.
- Add peppers and cook until softened.
- Add zucchini and cook another few minutes.
- Add spinach and chives, and cook 3-4 minutes.
- Add soy sauce, sesame oil, and sesame seeds. Cook together for 2-3 minutes more.
- Place mixture over soba noodles and toss thoroughly before serving