|
Soba noodles with creamy peanut-tahini dressing |
|
|
Written by Rose Reisman
|
|
Friday, 12 February 2010 00:00 |
|
Soba is a type of thin Japanese noodle made from buckwheat flour. It has a nutty flavor and firm texture and goes beautifully with this peanut-tahini sauce and sautéed vegetables.
|
PEANUT-TAHINI DRESSING
1 Tbsp tahini (sesame seed paste)
3 Tbsp natural peanut butter
3 Tbsp vegetable (or chicken) stock
1 1/2 Tbsp low-sodium soy sauce
1 Tbsp rice vinegar
1 Tbsp honey
2 tsp sesame oil
1/2 tsp hot chili sauce
1 tsp finely chopped garlic
1 tsp finely chopped ginger
|
NOODLES
1/2 cup thinly sliced red pepper (about 1 small roasted red pepper)
1/2 cup thinly sliced yellow bell pepper
1 cup thinly sliced sugar snap peas
8 oz buckwheat noodles
1/4 cup chopped green onions
1/3 cup chopped cilantro
2 Tbsp chopped toasted peanuts
1 tsp toasted sesame seeds
|
- To make the dressing, whisk together the tahini, peanut butter, stock, soy sauce, rice vinegar, honey, sesame oil, chili sauce, garlic and ginger in a small bowl. Set aside.
- Lightly coat a nonstick skillet with cooking spray. Add the red and yellow peppers and sugar snap peas. Sauté for 2 minutes. Place in large serving bowl.
- Cook the noodles according to the package directions. Drain well and add to the vegetables.
- Pour the dressing over the noodles, toss and garnish with the green onions, cilantro, peanuts and sesame seeds. Serve warm or at room temperature.
|
Nutritional Analysis per Serving
| Calories |
400 |
| Protein |
11 g |
| Fat |
56 g |
| Saturated Fat |
1.9 g |
| Carbohydrates |
15 g |
| Cholesterol |
0 mg |
| Sodium |
286 mg |
| Fiber |
2.6 g |
Prep Time: 15 minutes
Cook Time: 10 minutes
Make Ahead: If you rinse the noodles with cold water you can prepare this dish up to a day in advance and serve at room temperature
Serves 4
Nutrition Watch: Soba noodles are low in calories, cholesterol and saturated fat and contain complex carbohydrates that are heart healthy
|
|
0 Comments