This colorful and simple dish uses soba noodles, a popular pasta in Japan. Serve cold or hot.
|2||(8.8 ounces each) packages of soba noodles (see Note, below)|
|4||cups small broccoli florets|
|1½||cups thinly sliced carrots|
|¼||cup toasted sesame oil|
|1||large red bell pepper, thinly sliced (2 cups)|
|2||garlic cloves, pressed or minced|
|¼||cup soy sauce|
|1||Tbsp. mirin (optional)|
|1||Tbsp. freshly squeezed lime juice|
|½||tsp. crushed red-pepper flakes, or to taste|
|¼||cup chopped fresh cilantro|
|½||cup thinly sliced green onions|
Variations: Try replacing the broccoli with an equal quantity of cauliflower. Replace the carrots and red bell pepper with mushrooms, zucchini, yellow bell pepper, or summer squash.
Culinate editor’s note: We prefer a higher vegetables-to-noodle ratio, and so used 12 ounces of noodles for this dish.
This content is from the book The 30 Minute Vegan’s Taste of the East by Jennifer Murray and Mark Reinfeld.
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