Soybean-shiitake soba noodles

Yield: 4 servings

Measure Ingredient
2 cups Boiling water
½ cup Dried shiitake mushrooms about 1/2 ounce
1 teaspoon Dark sesame oil
½ cup Chopped green onions
1 small Red bell pepper; cut into thin
; strips
15 ounces Low-sodium black or organic soybeans; rinsed and
Drained
3 tablespoons Mirin sweet rice wine
2 tablespoons Soy sauce
¼ teaspoon Freshly ground pepper
4 cups Hot cooked soba about 8 ounces uncooked buckwheat
; noodle
2 teaspoons Sesame seeds; toasted

1. Combine boiling water and mushrooms in a bowl; cover and let stand 30 minutes. Drain mushrooms, reserving 3 tablespoons liquid. Discard mushroom stems; thinly slice mushroom caps, and set aside.

2. Heat oil in a large nonstick skillet over medium heat. Add mushrooms, green onions, and bell pepper strips; stir-fry 1 minute. Add reserve mushroom liquid, soybeans, and mirin; stir-fry 2 minutes. Add soy sauce and pepper; stir-fry 1 minute. Serve over soba; sprinkle with sesame seeds.

Yield: 4 servings (serving size: ¾ cup sauce and 1 cup soba).

Note: Substitute 4 cups hot cooked vermicelli (about 8 ounces uncooked very thin spaghetti) for the soba, if desired.

Per serving: 123 Calories (kcal); 2g Total Fat; (14% calories from fat); 4g Protein; 26g Carbohydrate; 0mg Cholesterol; 524mg Sodium Food Exchanges: 1½ Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates Recipe by: Weight Watchers Magazine, Jan/Feb 1998 Converted by MM_Buster v2.0n.

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