Edamame and Soba Noodle Bowl

Name: Edamame and Soba Noodle Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings.
Ingredients: 1 package (12 ounces) uncooked Japanese soba noodles or whole wheat spaghetti; 2 tablespoons sesame oil; 2 cups fresh small broccoli florets; 1 medium onion, halved and thinly sliced; 3 cups frozen shelled edamame, thawed; 2 large carrots, cut into ribbons with a vegetable peeler; 4 garlic cloves, minced; 1 cup reduced-fat Asian toasted sesame salad dressing; 1/4 teaspoon pepper; Sesame seeds, toasted, optional

Toothsome soba noodles are made from buckwheat flour. —Matthew Hass, Franklin, Wisconsin

Ingredients

1 package (12 ounces) uncooked Japanese soba noodles or whole wheat spaghetti
2 tablespoons sesame oil
2 cups fresh small broccoli florets
1 medium onion, halved and thinly sliced
3 cups frozen shelled edamame, thawed
2 large carrots, cut into ribbons with a vegetable peeler
4 garlic cloves, minced
1 cup reduced-fat Asian toasted sesame salad dressing
1/4 teaspoon pepper
Sesame seeds, toasted, optional

Directions

In a 6 qt. stockpot, cook noodles according to package directions; drain and return to pan.
Meanwhile, in a large skillet, heat oil over medium heat. Add broccoli and onion; cook and stir until crisp-tender, 4-6 minutes. Add edamame and carrots; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Add vegetable mixture, dressing and pepper to noodles; toss to combine. Sprinkle with sesame seeds, if desired.

Test Kitchen tips

Soba noodles are made from buckwheat flour and offer a slightly more toothsome texture than spaghetti.

Edamame are immature green soybeans. They can be purchased still in pods or shelled.