YIELD Makes 6 servings
Soba is a Japanese noodle made from buckwheat flour with a different taste and texture from the kind of spaghetti most familiar to Americans. Noodles of all sorts are extremely popular in Japan, eaten in soups or with sauces and with a great deal of noise. Eating noodles quietly is considered insulting–so slurp loudly and enjoy!
|6||ounces uncooked dry soba (buckwheat) noodles|
|2||teaspoons dark sesame oil|
|1||tablespoon sesame seeds|
|1/2||cup fat-free reduced-sodium chicken broth|
|1||tablespoon creamy peanut butter|
|4||teaspoons reduced-sodium soy sauce|
|1/2||cup thinly sliced green onions|
|1/2||cup minced red bell pepper|
|1‑1/2||teaspoons finely chopped, seeded jalapeño pepper*|
|1||clove garlic, minced|
|1/4||teaspoon red pepper flakes|
- Cook noodles according to package directions. (Do not overcook.) Rinse noodles thoroughly with cold water to stop cooking and remove salty residue; drain. Place noodles in large bowl; toss with oil.
- Place sesame seeds in small skillet. Cook over medium heat about 3 minutes or until seeds begin to pop and turn golden brown, stirring frequently. Remove from heat; set aside.
- Combine chicken broth and peanut butter in small bowl with wire whisk until blended. (Mixture may look curdled.) Stir in soy sauce, green onions, bell pepper, jalapeño pepper, garlic and red pepper flakes.
- Pour mixture over noodles; toss to coat. Cover and let stand 30 minutes at room temperature or refrigerate up to 24 hours. Sprinkle with toasted sesame seeds before serving.
|Serving Size:||about 3/4 cup|
|Saturated Fat||1 g|
|Total Fat||4 g|
|Calories from Fat||23 %|