Buckwheat Noodle "Chow Mein"

Tender scallops pair beautifully with fragrant ginger, garlic and a bounty of colorful vegetables in this cleaned-up version of the popular Chinese take-out dish.
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BuckwheatNoodleChowMein_article
  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

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

Preparation

  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.

Nutrition Information

  • Serving Size: 2 oz soba, 4 oz scallops, 1 cup pepper-edamame mixture
  • Calories: 500
  • Carbohydrate Content: 80 g
  • Cholesterol Content: 37 mg
  • Fat Content: 8 g
  • Fiber Content: 10 g
  • Protein Content: 32 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 373 mg
  • Sugar Content: 6 g
  • Trans Fat Content: 2 g
  • Unsaturated Fat Content: 3 g