Soba is a Japanese buckwheat pasta that is lower in calories and contains fewer carbohydrates than most white pastas. In this recipe, it’s paired with nutritious stir-fried broccoli and peas.
Yield: 2 servings
Preparation time: 10 minutes
Cooking time: 20 minutes
- ¼ cup raw cashews
- ½ tbsp olive oil
- ½ cup diced onion
- 1 ½ cups small broccoli florets
- ¼ cup water
- ¼ cup fresh peas
- ½ tbsp low sodium soy sauce
- ½ tbsp toasted black sesame seeds
- 2 cups cooked soba noodles
- Heat a medium skillet over medium-high and add the raw cashews. Toss the cashews around the pan for about 3 minutes, until they begin to brown. Transfer the cashews to a bowl and remove the skillet from the heat for 1 to 2 minutes.
- Add the olive oil to the pan and return it to medium-high heat. Add the onion and cook for 3 minutes. Stir in the broccoli and continue to cook for 6 minutes, until it turns bright green and starts to become tender.
- Reduce the heat to medium and add the water. The water and steam will cook the broccoli further. Continue to stir and cook until the liquid evaporates, about 2 minutes.
- Stir in the peas and cook for 1 more minute. Remove from the heat and stir in the soy sauce. Sprinkle the vegetables with black sesame seeds and the reserved cashews.
- Divide the soba noodles between two serving bowls. Top each with half of the vegetables and serve.