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Soba-Edamame Noodle Bowl | Low calorie vegan recipes

Soba-Edamame Noodle Bowl | Low calorie vegan recipes

BY ANN TAYLOR PITTMAN

Low calorie vegan recipes

YIELD:Functions 4 (meal: about 1 1/2 mugs)

Soba noodles are made from buckwheat, a wheat-free grain (look for packages that specify gluten-free), and they cook in mere 3 minutes. Look for them in the international aisle.

Ingredients

  • 1 cup freezing shelled edamame
  • 6 ounces uncooked soba noodles
  • 1 glass thinly vertically sliced up snow peas
  • 2 tablespoons dark sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon lower-sodium soy sauce or tamari
  • 1 tablespoon yellow miso
  • 1 1/2 teaspoons darkish sugar
  • 1 1/2 teaspoons grated peeled fresh ginger
  • 1/4 teaspoon kosher salt
  • 2 mugs very thinly chopped up red cabbage
  • 2/3 glass thinly sliced renewable onions
  • 2 large carrots, peeled and shaved into ribbons
  • 1/4 cup fresh cilantro leaves (optional)

MORE: Zesty Heirloom Gazpacho | Low calorie vegan recipes

How to Make It

  1. Bring a large saucepan of water to a boil. Add edamame and soba noodles; cook 2 minutes. Add snow peas; make 1 minute or until noodles are tender. Drain; rinse out noodle mixture well with cold water. Drain.
  2. Combine oil and next 6 elements (through sodium) in a large bowl. Add noodle combination, cabbage, onions, and carrots;

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