30 minutes or lessParing zucchini carefully produces a ribbonlike effect that beautifies this main dish. This Asian treat is both colorful and flavorful, and it calls for fresh mangoes or papayas for dessert.
- 4 oz. soba noodles
- 1 large zucchini
- 3 Tbs. low-sodium soy sauce, or to taste
- 3 Tbs. mirin, or to taste
- 1 tsp. cornstarch
- 1 Tbs. vegetable oil
- 1 Tbs. minced garlic
- 1 cup fresh edamame
- 1 cup sliced mushrooms
- 1 bunch thinly sliced scallions for garnish
Bring a large pot of water to a boil over medium heat, and add noodles. Cook according to package directions, drain and run under cold water briefly. Set aside.
Use a sharp vegetable peeler, and carefully slice zucchini into long, thin strips. Set aside. Combine soy sauce, mirin and cornstarch in a bowl, and set aside.
Heat oil in large skillet or wok over medium-high heat. Stir-fry garlic for 30 seconds, and add edamame, mushrooms, zucchini and soy mixture, and stir-fry for about 30 seconds more, or until vegetables are heated through. Remove from heat.
To serve, put equal portions of noodles in individual bowls or on plates, and spoon vegetables and sauce over top. Garnish with scallions, and serve.
With accents of garlic and soy, this tangy Asian dish would be delicious with a glass of Ferrari Carano Fume Blanc, a smooth white wine with just the slightest hint of melon flavor.
- Calories: 330
- Carbohydrate Content: 64 g
- Fat Content: 12 g
- Fiber Content: 9 g
- Protein Content: 20 g
- Saturated Fat Content: 1 g
- Sodium Content: 680 mg
- Sugar Content: 13 g