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Japanese buckwheat noodles are amazingly versatile and becoming increasingly popular among Western cooks as their nutty flavor and nutritional value are realized. As the foundation of this vitamin C-rich stir-fry, buckwheat noodles add additional protein and fiber.

Start to Finish: 25 minutes

Makes: 4 servings

 

Ingredients:

6 ounces dried soba (buckwheat) noodles or multigrain spaghetti
2 teaspoons extra-virgin olive oil
2 cups fresh sugar snap peas
2 medium red bell peppers, cut into thin strips
2 teaspoons minced fresh ginger
4 cloves garlic, minced (2 teaspoons minced)
4 green onions, bias-sliced into 1-inch pieces
12 ounces turkey breast tenderloin, cut into bite-size strips
1 teaspoon toasted sesame oil
1⁄2 cup bottled plum sauce
1⁄4 teaspoon crushed red pepper

 

Instructions:

Cook soba noodles according to package directions; drain. Return to hot saucepan; cover and keep warm.

Meanwhile, pour olive oil into a wok or large skillet. (Add more oil as necessary during cooking.) Heat over medium-high heat. Stir-fry sugar snap peas, bell peppers, ginger, and garlic in hot oil for 2 minutes. Add green onions. Stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender. Remove vegetables from wok.

Add turkey and sesame oil to the hot wok. Stir-fry for 3 to 4 minutes or until turkey is tender and no longer pink. Add plum sauce and crushed red pepper. Return cooked vegetables to wok; stir to coat all ingredients with sauce. Heat through. Serve immediately over soba noodles.

 

Hints:

Nutrition facts per serving: 376 cal., 5 g total fat (1 g sat. fat), 53 mg chol., 410 mg sodium, 56 g carbo., 5 g fiber, 29 g pro.
Exchanges: 1 1⁄2 Vegetable, 2 Starch, 1 Other Carbo., 3 Very Lean Meat, 1⁄2 Fat

 

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