ONE-POT VEGGIE YAKISOBA
I hadn't done much Japanese cooking before. This was delicious -- well worth the expense of purchasing a bottle of mirin -- and could easily be modified to include meat; I'd recommend either chicken or pork. From yumly.com
Provided by lecole54
Categories Japanese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook and drain soba noodles according to package directions.
- Heat a large sauté pan or wok with a small amount of oil. Add veggies and sauté until crisp tender, about 5-7 minutes.
- Meanwhile, whisk together the Yakisoba sauce by adding soy sauce, rice wine vinegar, mirin, fresh ginger and garlic. If you prefer more sweetness, add 1/2 tsp brown sugar.
- Combine soba noodles with veggies and sauce in your pan. Use kitchen tongs to incorporate everything together.
- Continue cooking until veggies have softened to your preference and the sauce has thickened a bit. If you like more sauce, you can always make and add more.
- Serve warm. Enjoy!
Nutrition Facts : Calories 302.6, Fat 0.9, SaturatedFat 0.2, Sodium 1083.2, Carbohydrate 66.2, Fiber 3, Sugar 5.1, Protein 13.3
ONE-POT VEGGIE PASTA
Clipped from an old issue of Parade magazine, this easy and healthy pasta dish truly is cooked all in one pot!
Provided by loof751
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Add linguine and boil 7 minutes, stirring occasionally.
- Gradually, so that the water doesn't stop boiling, add broccoli and asparagus. Cook 2 minutes more.
- Gradually add the zucchini, snow peas, and green peas. Cook 3 minutes longer.
- During this final cooking time, put the half & half, parmesan, butter, salt, and pepper in a large serving bowl.
- Drain pasta and veggies well and immediately pour into the serving bowl. Toss to coat all with cream mixture. Serve at once.
Nutrition Facts : Calories 518, Fat 14.6, SaturatedFat 8.3, Cholesterol 37.5, Sodium 456.4, Carbohydrate 76, Fiber 5.8, Sugar 6.6, Protein 21.4
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