Soba Noodles with Sweet Chili Sauce

Catching up on posts, at our March Girls Night In, my contribution was this recipe for soba noodles in a sweet chili sauce. Soba noodles are a Japanese noodle made of buckwheat that contains all eight amino acids and complex carbs. I decided to add some pre-chopped veggies including squash, zucchini and bell pepper, to add more to the nutritional value of the dish. I played with the ingredients, greatly modifying the recipe.

This was simple from start to finish, taking about 20 minutes. Click here for the nutritional facts for my recipe calculated at SparkRecipes.com. Makes a total of 5 side portions, 1 side portion is 5 WW points.

Grocery List:

• 9 oz. Soba Noodles
• 1/2 cup zucchini, diced
• 1/2 cup squash, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup scallions, diced
• 2 tbsp. cilantro
• 1 tbsp. sesame oil
• 1/2 cup Shoyu or Tamari (organic, low sodium Soy Sauce)
• 2 tbsp. Thai Sweet Chili Sauce
• 1 tbsp. honey
• 1.5 tbsp. minced ginger

Start by filling a pot of water with 6 cups and bring to a boil. Add your noodles and cook until softened.

In a small bowl, add your honey, soy sauce, sesame oil, sweet chili sauce, rice vinegar, ginger, cilantro and scallions.

Stir and mix well.

When the noodles are done, drain, place in a bowl, pour the sauce over top and add the veggies. Toss and serve as a side, or you can add chopped chicken, beef or shrimp to add some protein for a full meal.

Tastefully yours,