Photo: Erik Putz
Free of fat and cholesterol, soba (or buckwheat) noodles are a great, healthy alternative to traditional pasta.
1/2 lb. soba noodles
3 tbsp low-sodium soy sauce
2 tbsp rice vinegar
1 tbsp honey
1 tbsp toasted sesame oil
1 tbsp fresh ginger, grated
1 tsp garlic, grated
2 tbsp canola oil
1 cup (about 2) cooked chicken thighs, shredded
1 cup carrots, julienned
1 cup snow pea pods, julienned
1/2 cup green onion, thinly sliced
2 tbsp toasted black sesame seeds
Bring a large pot of salted water to a boil. Add soba noodles and cook for 3 to 5 min or until al dente. Reserve 1 cup of pasta water before draining and rinsing noodles in ice-cold water.
Combine soy sauce, vinegar, honey, sesame oil, ginger and garlic in a large bowl. Whisk in the canola oil. Add soba noodles and toss to combine. Add the chicken, carrots, snow peas and green onions, and toss to incorporate, adding a bit of the reserved pasta water to loosen as needed. Sprinkle with sesame seeds and serve.
Calories 442, Protein 20g, Carbohydrates 58g, Fat 17g, Fibre 4g, Sodium 829mg.
Excellent source of magnesium.
Originally published in the Today’s Parent September/October 2018 issue. Photo by Erik Putz.
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