Here’s a
spicy noodle dish that’s packed with vegetables; covering the pan during
cooking helps trap the steam so the vegetables soften more quickly (and retain
their nutrients). Look for soba noodles made entirely of buckwheat flour;
besides being gluten-free, they are more nutritious than soba made from
whole-wheat flour.
Ingredients
:
- 8 ounces soba noodles (preferably 100 percent buckwheat)
- 2 tablespoons grapeseed oil
- 14 ounces (1 package) extra-firm tofu, drained, patted dry, and cut into ½-inch cubes
- Coarse salt
- 2 red bell peppers, ribs and seeds removed, thinly sliced lengthwise
- 1 head (1½ pounds) broccoli, broken into small florets
- 1 head (1 pound) bok choy, trimmed and thinly sliced crosswise
- 4 garlic cloves, minced
- ½ teaspoon crushed red pepper flakes
- 3 tablespoons almond butter
- 2 tablespoons water
- 3 tablespoons rice vinegar (unseasoned)
- 2 tablespoons low-sodium tamari soy sauce
Method :
- Bring a large pot of water to a boil. Cook soba noodles until tender according to package instructions. Drain, and rinse with cold water; drain again.
- Heat 1 tablespoon oil in a large skillet over medium-high; add tofu and 1 teaspoon salt. Cook, tossing occasionally, until golden, 12 to 15 minutes. Transfer to a plate.
- Heat remaining 1 tablespoon oil in same skillet over medium-high. Add bell peppers, broccoli, bok choy, garlic, red pepper flakes, and 1 teaspoon salt. Cover (pan will be very full), and cook, tossing occasionally, until vegetables are crisp-tender, 8 to 10 minutes.
- Meanwhile, make sauce: In a small bowl, whisk together almond butter and the water, then whisk in vinegar and soy sauce.
- Add reserved noodles, tofu, and sauce to pan with vegetables. Cook, tossing, until noodles are heated through, 2 to 3 minutes. Serve immediately.
per
serving: 511
calories; 1.53 g saturated fat; 12.5 g unsaturated fat; 0 mg cholesterol; 67 g
carbohydrates; 26.7 g protein; 670 mg sodium; 7.6 g fiber