Ginger Noodles recipe
Makes 4 1-cup servings
Soba noodles, made from buckwheat, are high in protein, fiber-rich, and contain magnesium, a mineral that helps lower blood pressure. This alternative grain is hearty and offers an increased feeling of satiety. They can be gluten-free (but usually contain a mixture of buckwheat and wheat) and cook up really fast!
1 8-ounce package soba noodles
3 tablespoons seasoned rice vinegar or (plain rice vinegar for less sugar and salt)
3 tablespoons low-sodium soy sauce or tamari
2 teaspoons finely chopped fresh ginger
2 cloves garlic, minced
1-1/2 jalapeno pepper, seeded and finely chopped
2 green onions, finely chopped, including tops
1/4 cup chopped fresh cilantro (optional)
1. Cook noodles in boiling water according to package directions. When tender, drain and rinse.
2. Mix vinegar, soy sauce, ginger, garlic, jalapeno pepper, green onions, and cilantro, if using, then pour over cooked noodles and toss to mix.
Nutrition Profile
Per Serving: Calories: 211; Fat: 0.8 g; Saturated Fat: 0.2 g; Calories from Fat: 3.6%; Cholesterol: 0 mg; Protein: 8.8 g; Carbohydrates: 45.2 g; Sugar: 5.2 g; Fiber: 4.5 g; Sodium: 581 mg; Calcium: 32 mg; Iron: 1.9 mg; Vitamin C: 3.5 mg; Beta-Carotene: 48 mcg; Vitamin E: 0.5 mg
Money-saving tip
Freeze excess herbs in an ice cube tray to have on hand for use later. Just rinse and mince any herbs that are going to go to waste. Place the herbs in the ice cube tray (one space generally should hold one tablespoon) and fill with water. Let freeze and then transfer to a sealed storage bag in the freezer. This is especially great for adding flavors to soup as the excess water can melt away. Otherwise, just defrost the cubes on the counter.
Source: Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.; recipe by Jennifer Raymond, M.S., R.D.
