Asian Vegetable Noodle Toss Recipe

Name: Asian Vegetable Noodle Toss
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound asparagus, trimmed and cut into 1-inch pieces; 1 1/2 cups trimmed and halved snow peas; 1 cup; 9.5 ounces buckwheat soba noodles; 1 tablespoon low-sodium soy sauce; 2 tablespoons low-sodium soy sauce; 1 tablespoon mirin; 1/2 tablespoon agave nectar; 1/2 tablespoon rice vinegar; 1 clove garlic, crushed; 2 teaspoons cornstarch mixed in 1 tablespoon cold water; Dash sesame oil or chili oil (optional); Pinch crushed red pepper flakes (optional)

Servings: persons

1 pound asparagus, trimmed and cut into 1-inch pieces
1 1/2 cups trimmed and halved snow peas
1 cup
9.5 ounces buckwheat soba noodles
1 tablespoon low-sodium soy sauce
2 tablespoons low-sodium soy sauce
1 tablespoon mirin
1/2 tablespoon agave nectar
1/2 tablespoon rice vinegar
1 clove garlic, crushed
2 teaspoons cornstarch mixed in 1 tablespoon cold water
Dash sesame oil or chili oil (optional)
Pinch crushed red pepper flakes (optional)

1
Put a large pot of water on to boil. Add the vegetables to the boiling water and cook for about 2 minutes. Remove the vegetables from the water with a strainer and place them in a large bowl. Add the tofu and mix well.
2
Bring the water back to a boil. Add the soba noodles and cook for 4 to 5 minutes, until tender.
3
For the sauce place all the sauce ingredients in a saucepan. Slowly bring to a boil, stirring constantly, until thickened and clear. Remove from the heat and pour over the tofu and vegetables, mixing well.
4
Remove soba noodles from water and place in a large bowl. Toss with the 1 tablespoon soy sauce to separate the noodles. Pour the vegetable mixture over the noodles and toss well to mix. Serve warm or at room temperature, with Sriracha hot sauce as a condiment, if desired, for more heat.

362

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound asparagus, trimmed and cut into 1-inch pieces, 1 1/2 cups trimmed and halved snow peas, 1 cup, 9.5 ounces buckwheat soba noodles, and more.

Yes, Asian Vegetable Noodle Toss falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian Vegetable Noodle Toss

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