Pasta - Soba with a Light Peanut Sauce

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Soba (Buckwheat Noodles) with a Light Peanut Sauce

 

Recipe By :All-American Vegetarian by Barbara Grunes and Virginia Van Vynckt

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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8 ounces Japanese buckwheat noodles (soba)

2 teaspoons canola oil

2 cloves garlic -- minced

1/4 teaspoon grated ginger root

4 green onions, including tops -- minced

1 1/2 tablespoons reduced-fat peanut butter

2 tablespoons low-sodium soy sauce

1/2 teaspoon dark sesame oil

2 tablespoons white wine vinegar

2 tablespoons dry white wine

2 teaspoons honey

1 cup cooked green peas -- drained

 

Cook soba noodles in lightly salted water according to package directions, about

7 to 8 minutes, or until tender. Drain. Put in a serving bowl and set aside.

Heat canola oil in a nonstick wok or frying pan that has been sprayed with

nonstick cooking spray. Saute garlic and gingerroot about 1 minute, stirring so

they do not burn. Stir in green onions and continue cooking for 2 minutes. Mix

in peanut butter, soy sauce, sesame oil, vinegar, wine, and honey. Remove from

heat.

Toss noodles with sauce and peas. Serve warm or cold.

 

 

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Per serving: 85 Calories (kcal); 5g Total Fat; (54% calories from fat); 2g

Protein; 7g Carbohydrate; 0mg Cholesterol; 338mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0