Ingredients: 8 ounces udon (brown-rice) or soba (buckwheat) noodles 2 teaspoons dark sesame oil 2 cloves garlic, minced 1 tablespoon minced fresh ginger 1 16-ounce package frozen sugar snap stir-fry mix (sugar snap peas, carrots, onion and mushrooms), thawed 2 tablespoons reduced-sodium tamari or soy sauce 1/2 cup roasted soy nuts
Directions:1. Cook noodles in a large pot of rapidly boiling water for 8 minutes, until just tender. Drain and transfer to a large bowl. Set aside. 2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add garlic and ginger and saute 1 minute. Add sugar snap mix and sautй 2 minutes, until vegetables are crisp-tender. Add vegetable mixture to noodles, add tamari sauce and toss to combine. Transfer mixture to four plates and top with soy nuts. |