Sweet and Sour Soba Noodles

Sweet and Sour Soba Noodles requires approximately 25 minutes from start to finish. Watching your figure? This dairy free, lacto ovo vegetarian, and vegan recipe has 225 calories, 10g of protein, and 10g of fat per serving. This recipe serves 4 and costs $2.96 per serving. 634 people were impressed by this recipe. It works well as a side dish. This recipe from My Whole Food Life requires pea pods, walnut oil, white vinegar, and yellow onion. With a spoonacular score of 98%, this dish is spectacular. Users who liked this recipe also liked Sweet-sour soba noodles with three mushrooms, Soba noodles with leeks, sweet onions and egg, and Sweet & Spicy Gluten Free Soba Noodles & Chicken.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

2 medium to large carrots cut in ribbons

2 T organic soy sauce, tamari, bragg's aminos or coconut aminos

1 1/2 cups edamame (I used frozen and just let it thaw on the counter)

2 garlic cloves minced

1 green pepper chopped

1/4 cup ketchup (I used homemade)

3 cups pea pods (about two handfuls, for prep, both the ends of the pea pods should be cut.)

1 red pepper chopped

1 pkg buckwheat soba noodles or rice noodles

2 Tbsp sp walnut oil

1/4 cup water

2 T white vinegar

1 small yellow onion, rough chopped

Equipment:

frying pan

whisk

bowl

pot

Cooking instruction summary:

Boil the noodles in a large pot. In a small bowl, whisk the ingredients for the sauce.In a large skillet, saute the onion in the oil for 5 to 7 minutes on medium heat until they begin to look translucent. Add the carrots, peppers, edamame and pea pods in and continue to saute for another 3 minutes or so. Remove from heat. If you time this right, the noodles should be done boiling. Add the veggie mix, noodles, and sweet and sour sauce together and serve.

 

Step by step:


1. Boil the noodles in a large pot. In a small bowl, whisk the ingredients for the sauce.In a large skillet, saute the onion in the oil for 5 to 7 minutes on medium heat until they begin to look translucent.

2. Add the carrots, peppers, edamame and pea pods in and continue to saute for another 3 minutes or so.

3. Remove from heat. If you time this right, the noodles should be done boiling.

4. Add the veggie mix, noodles, and sweet and sour sauce together and serve.


Nutrition Information:

Quickview
225k Calories
9g Protein
10g Total Fat
25g Carbs
47% Health Score
Limit These
Calories
225k
11%

Fat
10g
16%

  Saturated Fat
1g
7%

Carbohydrates
25g
8%

  Sugar
11g
13%

Cholesterol
0.0mg
0%

Sodium
337mg
15%

Get Enough Of These
Protein
9g
19%

Vitamin A
7013IU
140%

Vitamin C
113mg
138%

Folate
238µg
60%

Manganese
0.96mg
48%

Vitamin K
43µg
41%

Fiber
7g
29%

Vitamin B6
0.43mg
22%

Potassium
691mg
20%

Vitamin B1
0.29mg
20%

Iron
3mg
18%

Magnesium
69mg
17%

Phosphorus
173mg
17%

Copper
0.33mg
17%

Vitamin B2
0.23mg
14%

Vitamin E
1mg
11%

Vitamin B5
1mg
10%

Vitamin B3
1mg
10%

Calcium
93mg
9%

Zinc
1mg
8%

Selenium
1µg
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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