nutritional information

Per SERVING:

  • Calories: 448
  • Protein: 19 g
  • Total Fat: 16 g
  • Saturated Fat: 2 g
  • Carbohydrates: 58 g
  • Sodium: 645 mg
  • Fiber: 5 g
  • Sugar: 11 g
Vegan

Two-Broccoli Stir-Fry on Soba Noodles

Serves 4

30 minutes or fewer

30 minutes or fewer   Broccolini stems are tender and delicious. This cross between regular broccoli and Chinese kale adds interesting texture and peppery flavor to stir-fries.
  • 2 cups broccoli florets
  • 1 10-oz. bunch Broccolini, cut into 4-inch lengths
  • 1 8-oz. pkg. soba noodles
  • ½ cup fresh orange juice
  • ¼ cup low-sodium soy sauce
  • 1 Tbs. cornstarch stirred into ¼ cup water
  • 1 Tbs. sugar, or to taste
  • ¼ tsp. orange zest
  • 2 Tbs. vegetable oil
  • 1 cup cubed extra-firm tofu
  • 1 Tbs. minced garlic
  • 1 Tbs. minced fresh ginger
  • 1 Tbs. toasted sesame oil
  1. Add broccoli and Broccolini to large pot of boiling water and blanch 2 minutes. Remove vegetables from water using slotted spoon; set aside. Add noodles to boiling water, and cook according to package directions. Drain, rinse under cold water and set aside.
  2. Stir together orange juice, soy sauce, cornstarch mixture, sugar and zest in bowl. Set aside.
  3. Heat vegetable oil in large nonstick skillet over medium-high heat. Stir-fry tofu 2 minutes, or until golden. Transfer to plate. Add garlic and ginger to skillet; stir-fry 30 seconds. Add broccoli and Broccolini; stir-fry 1 to 2 minutes, or until just tender. Stir in soy sauce mixture and tofu; stir-fry 1 minute, or until mixture begins to thicken. Remove from heat.
  4. Arrange noodles on platter; top with broccoli mixture, drizzle with sesame oil and serve.
April 2006

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