Photo: Erik Putz
Kick this dish up a notch by adding grilled shrimp or leftover shredded chicken or beef.
270 g dry soba noodles, (about 3 bundles)
2 small zucchini, spirallized or grated
1 170-g pkg snow peas, trimmed and sliced legthwise into strips
1 red sweet pepper, cut into thin strips
1/4 cup teriyaki sauce
1/4 cup rice vinegar
4 tsp granulated sugar
1 tbsp sesame oil
2 tsp grated fresh ginger
2 garlic cloves, minced
1 tsp toasted sesame seeds
3 tbsp chopped mint, or basil
Cook noodles in a large pot of boiling water, following package directions but omitting salt, until tender, about 4 min. During the last minute of cooking, add zucchini, snow peas and red pepper. Rinse well under cold running water, then drain very well.
Whisk teriyaki sauce with vinegar, sugar, sesame oil, ginger and garlic in a large bowl. Add noodle mixture. Sir until well coated. Serve at room temperature with a sprinkle of toasted sesame seeds and mint.
Protein 15g, Carbohydrates 64g, Fat 4g, Fibre 5g, Sodium 833mg.
Originally published in the Today’s Parent Summer 2016 issue. Photo by Erik Putz.