Recipes

INGREDIENTS:

• 8 oz soba noodles (aka buckwheat noodles)
• 1/2 cup low-sodium chicken broth
• 2 tsp arrowroot powder
• 2 tsp low-sodium tamari
• 1 tsp Asian sesame oil
• 1 tbsp safflower oil
• 1 large clove garlic, thinly sliced
• 2 tbsp peeled and minced fresh ginger
• 1 small yellow onion, cut into thin wedges
• 1 red bell pepper, cut into thin strips
• 1 yellow bell pepper, cut into thin strips
• 4 oz shiitake mushrooms, stemmed and halved
• 1 lb sea scallops
• 4 oz baby spinach
• 1/2 cup frozen shelled edamame, thawed

INSTRUCTIONS:

1. Cook noodles according to package directions. Drain well and return to pot. Cover and set aside away from heat.
2. Meanwhile, in a small bowl, whisk broth, arrowroot, tamari and sesame oil. Set aside.
3. In a wok or large skillet, heat safflower oil on medium-high. Add garlic, ginger and onion and stir-fry, stirring constantly, until fragrant but not brown, about 1 minute. Add bell peppers and mushrooms and stir-fry until tender-crisp, about 2 minutes. Add scallops and stir-fry until just opaque, about 2 more minutes. Add broth mixture, spinach and edamame and stir-fry until sauce thickens and spinach wilts, about 2 minutes. Add noodles and stir to combine. Serve immediately.