Quick-cooking soba noodles are made from buckwheat, which means they provide more fiber than wheat or rice noodles.
Cook the noodles according to the package directions. Drain and rinse well under cold water to prevent sticking.
Lightly coat a large nonstick skillet with cooking spray; place over medium-high heat. Add the tofu and season with salt. Cook for 8 minUIes, until golden, stirring occasionally. Transfer to a platter.
Coat the skillet again with cooking spray; place over medium-high heat. Add the broccoli, peas, and a splash of water. Cover and cook for 5minutes, until the vegetables are crisp-tender.
Meanwhile, make the sauce. In a small bowl, whisk together the Peanut butter and 2 tablespoons water. Whisk in the vinegar, soy sauce, and pepper flakes, if desired.
Add the reserved noodles, the tofu, garlic, and sauce to the vegetables for 2 minutes, tossing, until the noodles are warmed through.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (141g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 47 (20%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 35.7mg||11 %|
|Sodium 202.3mg||7 %|
|Potassium 259.9mg||7 %|
|Total Carbohydrate 34.8g||10 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 32.4g|
|Protein 13g||19 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 235
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