Japanese Noodle Salad



8 ounces udon (brown-rice) or soba (buckwheat) noodles
2 teaspoons dark sesame oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 16-ounce package frozen sugar snap stir-fry mix (sugar snap peas, carrots, onion and mushrooms), thawed
2 tablespoons reduced-sodium tamari or soy sauce
1/2 cup roasted soy nuts

1. Cook noodles in a large pot of rapidly boiling water for 8 minutes, until just tender. Drain and transfer to a large bowl. Set aside.
2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add garlic and ginger and sauté 1 minute. Add sugar snap mix and sauté 2 minutes, until vegetables are crisp-tender. Add vegetable mixture to noodles, add tamari sauce and toss to combine. Transfer mixture to four plates and top with soy nuts.

Serves 4

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