Soba Noodles with Fresh Veggies and Mango
from Tiffany at eatathomecooks.com
Servings: 6 to 8
Calories: 284kcal
Ingredients
- 12 oz. buckwheat soba noodles or whole wheat spaghetti
- 2 tsp. minced fresh ginger
- ⅓ cup tamari
- ¼ cup maple syrup
- 3 Tbs. rice vinegar or white wine vinegar
- 1 Tbs. sesame seeds
- 1 cucumber peeled, seeded and chopped
- 1 red bell pepper chopped
- 4-5 green onions chopped
- 2 carrots diced
- 1 cup chopped mango use frozen or fresh
Instructions
- Cook the soba noodles or spaghetti according to the package directions.
- After cooking, drain the noodles and rinse under cold water to cool them down and stop the cooking process.
- While the noodles cook, combine the ginger, tamari, maple syrup, vinegar and sesame seeds together in a small bowl.
- When the noodles are finished, combine them with the vegetables, mango and dressing.
- Toss to coat.
- Serve now or refrigerate for later.
Notes
If you’re using soba noodles, they are sometimes bundled together with paper tape around each bundle. Make sure to remove the tape before cooking. I learned this the hard way!
This holds up well for a few days in the fridge, making it great for packed lunches or dinners on the go.
Nutrition
Serving: 6to 8 | Calories: 284kcal | Carbohydrates: 62g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Sodium: 1188mg | Potassium: 457mg | Fiber: 2g | Sugar: 15g | Vitamin A: 4431IU | Vitamin C: 40mg | Calcium: 73mg | Iron: 2mg