30 minutes or fewer
Somen noodles are very thin noodles sold in Asian markets, natural food stores, and in the ethnic section of many supermarkets. If somen noodles are unavailable, substitute angel hair pasta.
- 8 oz. somen noodles
- 1 Tbs. peanut or vegetable oil
- 3 cups sliced Chinese or napa cabbage
- 4 cloves garlic, minced
- 2 tsp. minced gingerroot
- 16-oz. pkg. frozen stir-fry vegetables, thawed
- 1/2 cup vegetable stock or pasta cooking water
- 1/3 cup white or mellow miso
- 1/2 tsp. red pepper flakes
- 2 tsp. sesame seeds, toasted (optional)
In large saucepan, bring 3 quarts water to a boil. Place noodles in boiling water, stir and return to a boil. Cook, stirring occasionally, until al dente, about 2 minutes.
Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add cabbage, garlic and gingerroot and cook, stirring, for 1 minute.
Add package of vegetables, stock or water, miso and pepper flakes and simmer until vegetables are crisp-tender, about 3 to 4 minutes.
Drain noodles and transfer to large serving platter. Add vegetable mixture and toss well. Sprinkle with sesame seeds if desired.
- Calories: 220
- Carbohydrate Content: 39 g
- Fat Content: 4 g
- Fiber Content: 5 g
- Protein Content: 8 g
- Sodium Content: 1 mg