Gingery Soba Noodles with Edamame and Tomatoes
- Yield: 4 servings
Roasting your own tomatoes makes your house smell divine, but using one 14-ounce can fire-roasted tomatoes saves time and is good, too.
- 1pound plum tomatoes, cored and cut into 4 wedges each
- 2tablespoons olive oil, divided
- 1cup chopped yellow onion
- 2tablespoons peeled minced gingerroot
- 1tablespoon fresh minced garlic
- 2tablespoons low-sodium soy sauce
- 1/4cup vegetable broth or chicken broth
- 1-- (7-ounce) package buckwheat noodles (soba) (or 8 ounces dry uncooked whole wheat pasta )
- 1cup shelled cooked edamame
- 3tablespoons chopped fresh cilantro
- Preheat oven to 400 degrees.
- Place tomatoes on a 15 x 10-inch baking sheet. Drizzle tomato wedges with the olive oil; toss to coat. Spread tomatoes in an even layer on prepared baking sheet. Roast about 30 minutes, turning once. Cool and chop roughly; transfer tomatoes and their juices to a bowl; set aside.
- Heat remaining tablespoon olive oil in a large sauté pan over medium heat. Add onion and sauté for 6 minutes. Add ginger and sauté one minute longer. Add garlic and sauté about 1 minute. Do not brown garlic.
- Add tomatoes, soy sauce and broth to pan; bring mixture to a boil. Reduce heat and simmer for about 3 minutes.
- Meanwhile, prepare soba according to package directions and drain. Quickly add noodles and edamame, tossing gently to combine. Divide between serving plates. Serve hot. Garnished with cilantro.
Recipe by Cheryl Forberg, R.D.
Nutritional Info *per serving
- Calories 333
- Fat 9g
- Saturated Fat 1.1g
- Polyunsaturated Fat 0.9g
- Monounsaturated Fat 5.5g
- Cholesterol 1mg
- Sodium 955mg
- Carbohydrate 51g
- Fiber 3.8g
- Protein 12.5g