| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Veg10 |
4 |
servings |
INGREDIENTS
| 2 |
c |
Boiling water |
| 1/2 |
c |
Dried shiitake mushrooms about 1/2 ounce |
| 1 |
ts |
Dark sesame oil |
| 1/2 |
c |
Chopped green onions |
| 1 |
sm |
Red bell pepper; cut into thin |
|
|
; strips |
| 15 |
oz |
Low-sodium black or organic soybeans; rinsed and |
|
|
Drained |
| 3 |
tb |
Mirin sweet rice wine |
| 2 |
tb |
Soy sauce |
| 1/4 |
ts |
Freshly ground pepper |
| 4 |
c |
Hot cooked soba about 8 ounces uncooked buckwheat |
|
|
; noodle |
| 2 |
ts |
Sesame seeds; toasted |
INSTRUCTIONS
1. Combine boiling water and mushrooms in a bowl; cover and let stand 30
minutes. Drain mushrooms, reserving 3 tablespoons liquid. Discard mushroom
stems; thinly slice mushroom caps, and set aside.
2. Heat oil in a large nonstick skillet over medium heat. Add mushrooms,
green onions, and bell pepper strips; stir-fry 1 minute. Add reserve
mushroom liquid, soybeans, and mirin; stir-fry 2 minutes. Add soy sauce and
pepper; stir-fry 1 minute. Serve over soba; sprinkle with sesame seeds.
Yield: 4 servings (serving size: 3/4 cup sauce and 1 cup soba).
Note: Substitute 4 cups hot cooked vermicelli (about 8 ounces uncooked very
thin spaghetti) for the soba, if desired.
Per serving: 123 Calories (kcal); 2g Total Fat; (14% calories from fat); 4g
Protein; 26g Carbohydrate; 0mg Cholesterol; 524mg Sodium Food Exchanges: 1
1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit;
1/2 Fat; 0 Other Carbohydrates
Recipe by: Weight Watchers Magazine, Jan/Feb 1998
Converted by MM_Buster v2.0n.
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