15-Minute Skinny Vegetable Soba Noodles

Name: 15-Minute Skinny Vegetable Soba Noodles
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 12 cups
Ingredients: 64 ounces 8 cups low-sodium vegetable broth (low sodium-chicken broth may be substituted); ¼ cup low-sodium soy sauce; ¼ cup rice wine vinegar; 3 tablespoons lime juice; 3 tablespoons sesame oil; 2 to 3 tablespoons agave; 2 teaspoons freshly grated ginger; 1 teaspoon salt; ½ teaspoon pepper; 9.5 ounces dried soba; 3 cups baby bok choy; 2 ½ cups red cabbage; 2 cups sugar snap peas; 2 cups carrot ribbons; ½ cup green onions; ⅓ cup fresh cilantro leaves; toasted sesame seeds

User Reviews

5.0

6 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
12 cups
Calories
170 kcal
Course
Lunch

15-Minute Skinny Vegetable Soba Noodles

Jade Rice

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🍜💜💚 Comforting noodles in an Asian-flavored broth with crisp-tender veggies! An easy and filling recipe that'll help you fit into your skinny jeans without sacrificing flavor!

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Ingredients

Servings

64 ounces 8 cups low-sodium vegetable broth (low sodium-chicken broth may be substituted)
¼ cup low-sodium soy sauce
¼ cup rice wine vinegar
3 tablespoons lime juice
3 tablespoons sesame oil
2 to 3 tablespoons agave honey may be substituted
2 teaspoons freshly grated ginger
1 teaspoon salt plus more to taste
½ teaspoon pepper
9.5 ounces dried soba buckwheat noodles (whole wheat spaghetti may be substituted noting different cooking times)
3 cups baby bok choy sliced into 1/2-inch strips (from about 3 baby bok choy that have been trimmed)
2 ½ cups red cabbage sliced into thin ribbons (from about 1/4 head medium cabbage)
2 cups sugar snap peas
2 cups carrot ribbons use a vegetable peeler to make them from about 2 large carrots that have been peeled and trimmed
½ cup green onions sliced into thin rounds (from about 4 green onions that have been trimmed)
⅓ cup fresh cilantro leaves stems discarded, finely minced
toasted sesame seeds optional for garnishing

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Instructions

To a large Dutch oven or stockpot, add the broth, soy sauce, rice wine vinegar, lime juice, sesame oil, agave, ginger, salt, pepper, stir to combine, and bring to a boil over medium-high heat. Reduce heat to low, cover, and allow mixture to simmer for 5 minutes.
Add the soba noodles, bok choy, cabbage, and cook over medium-high heat until the noodles are al dente, about 4 to 5 minutes, or according to package directions.
Add the sugar snap peas, carrots, green onions, cilantro, and cook for 1 minute, or until sugar snap peas are crisp-tender.
Taste broth and make any necessary seasoning adjustments, i.e. more salt, pepper, soy sauce, vinegar, agave, etc., optionally garnish with sesame seeds, and serve immediately. Dish is best warm and fresh but will keep airtight in the fridge for up to 5 days. Reheat gently as desired.

Nutrition Information

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Serving 1 Calories 170kcal (9%) Carbohydrates 24g (8%) Protein 6g (12%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 4g Sodium 3968mg (165%) Fiber 3g (12%) Sugar 13g (26%)