Healthy family recipe: Rainbow Asian noodle bowl
Instead of grabbing take-out this weekend, try this fresh, colorful and quick option that will be just as satisfying!
We all need an easy, quick meal every now and then, but take-out meals can be loaded with sodium, fats, and added sugars. Instead of grabbing take-out this weekend, try this fresh, colorful and quick option that will be just as satisfying! Soba noodles are thin Japanese noodles made from buckwheat; a tasty whole grain that provides protein and fiber to keep you full longer. Soy sauce is notoriously high in sodium, so look for brands that say low sodium or that contain less than 200 mg per teaspoon. Enjoy!
Take-out fake out: Rainbow Asian Noodle Bowl
Ingredients:
½ pound soba noodles (or can substitute whole wheat spaghetti or linguine)
1 red pepper, thinly sliced
1 cup purple cabbage, thinly sliced
2 large carrots, grated
1 cup frozen shelled edamame, thawed
2 green onions finely chopped
1 cup shredded or chopped baked chicken (or substitute cubed tofu)
Sauce:
1 large garlic clove, peeled and grated
One 2-inch piece fresh ginger, peeled and grated
2 tablespoons low- sodium soy sauce
1 lime, juiced
2 tablespoons honey
1 tablespoon hot water
2 tablespoons sesame oil
Sesame seeds for garnish (optional)
Directions:
1. Bring a large pot of water to boil. Add the soba noodles and cook according to packages instructions. Drain.
2. Meanwhile, combine all the sauce ingredients in a large bowl and whisk in sesame oil. Add all the vegetables, protein, and noodles and toss to combine. Garnish with sesame seeds if desired.
Tip! Leftovers in the fridge make a great lunch the next day! Can be served cold or warm.
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