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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I came up with this recipe because I needed a dish that could be taken to a party and enjoyed at room temperature. -Ricki McMillian, R.D., Hemphill, TX Ingredients:
2 (8-ounce) packages soba (buckwheat noodles), uncooked |
2/3 cup sliced green onions |
1/4 cup water |
1/4 cup low-sodium soy sauce |
2 tablespoons dark sesame oil |
1 tablespoon fish sauce |
2 garlic cloves, minced |
8 cups water |
1 cup small cauliflower florets |
1 cup (1/4-inch) diagonally cut carrot |
1 cup small broccoli florets |
1 cup small yellow squash, halved lengthwise and thinly sliced |
Directions:
1. Cook the noodles according to package directions, omitting salt and fat.
2. Combine onions and next 5 ingredients (through garlic) in a small bowl.
3. Bring 8 cups water to a boil in a large saucepan. Add cauliflower, carrot, and broccoli; cook 2 minutes. Add squash, and cook 1 minute. Drain vegetables in a colander. Combine noodles, onion mixture, and vegetables in a large bowl; toss to coat.
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