1 (8-ounce) package soba noodles
1 1/4 cups frozen shelled edamame (green soybeans)
3/4 cup matchstick-cut carrots
1/3 cup sliced green onions
2 tablespoons chopped fresh cilantro
1 1/2 teaspoons chopped serrano chile
2 tablespoons fresh orange juice
2 tablespoons fresh lime juice
1 tablespoon low-sodium soy sauce
1 tablespoon dark sesame oil
1 tablespoon olive oil
Cook noodles in boiling water 7 minutes or until almost al dente. Add soybeans to pan; cook 1 minute or until thoroughly heated. Drain. Place noodle mixture in a large bowl. Add carrots, onions, cilantro, and chile; toss.
Combine orange juice and remaining ingredients in a bowl, stirring well with a whisk. Drizzle juice mixture over noodle mixture; toss well.
--Adapted from Cooking Light magazine
1 1/4 cups frozen shelled edamame (green soybeans)
3/4 cup matchstick-cut carrots
1/3 cup sliced green onions
2 tablespoons chopped fresh cilantro
1 1/2 teaspoons chopped serrano chile
2 tablespoons fresh orange juice
2 tablespoons fresh lime juice
1 tablespoon low-sodium soy sauce
1 tablespoon dark sesame oil
1 tablespoon olive oil
Cook noodles in boiling water 7 minutes or until almost al dente. Add soybeans to pan; cook 1 minute or until thoroughly heated. Drain. Place noodle mixture in a large bowl. Add carrots, onions, cilantro, and chile; toss.
Combine orange juice and remaining ingredients in a bowl, stirring well with a whisk. Drizzle juice mixture over noodle mixture; toss well.
--Adapted from Cooking Light magazine
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