Healthy Sesame Soba Noodle Bowls

  • Prep 45 min
  • Total45 min
  • Servings6

This light, fresh vegetarian main dish makes your meatless Monday a breeze, plus any leftovers are great for lunch on Tuesday!+


  • 12oz uncooked soba (buckwheat) noodles
  • 2tablespoons toasted sesame oil
  • 1red bell pepper, cut into strips
  • 2cups fresh snow pea pods (1 cup), strings removed, cut diagonally (about 4 1/2 oz)
  • 6medium green onions, cut diagonally, whites and greens separated
  • 1tablespoon finely chopped gingerroot
  • 2cloves garlic, finely chopped
  • 1/4cup honey
  • 5tablespoons reduced-sodium soy sauce
  • 1/2cup orange juice
  • 2oranges, sectioned
  • 1tablespoon black sesame seed
  • Steps

    • 1Cook noodles as directed on package. Drain; rinse under cold water until cool. Set aside.
    • 2Meanwhile, in 5-quart Dutch oven, heat sesame oil over medium heat until shimmering. Add bell pepper, snow peas and whites of onions, reserving onion greens for garnish. Cook 3 to 4 minutes or until softened. Remove vegetables from Dutch oven; set aside.
    • 3Add gingerroot, garlic, honey and soy sauce to Dutch oven; heat to simmering. Cook 3 to 5 minutes or until thickened. Beat in orange juice with whisk; remove from heat. Add noodles to orange juice mixture; toss to coat.
    • 4Divide noodles evenly among 6 bowls. Top with vegetables, oranges, sesame seed and onion greens.

    Expert Tips

    • To section an orange, peel orange down to flesh, leaving no white pith. With sharp knife and between walls of membrane, cut segments straight down. Gently remove sections.
    • Black sesame seed adds a great unexpected color and light crunch to this dish, but plain toasted sesame seed makes a great substitution.
    • To pack an extra protein punch, top the noodles with baked tofu.
    • If you are carefully watching your sodium intake, be sure to check the nutrition label of the soba noodles.The sodium levels can vary widely.We used soba noodles with 0 mg of sodium per serving in our calculations.

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