START TO FINISH: 25 minutes MAKES 4 servings
8 ounces dried soba (buckwheat noodles), udon (broad, white noodles), or vermicelli
2 cups vegetable broth
1⁄2 cup peanut sauce
2 cups frozen stir-fry vegetables (any combination)
1⁄2 cup dry-roasted peanuts, chopped
1 Cook noodles according to package directions; drain in a colander, but do not rinse. Set aside.
2 In the same pan combine broth and peanut sauce. Bring to boiling. Stir in frozen vegetables and cooked noodles. Return to boiling; reduce heat. Simmer for 2 to 3 minutes or until vegetables are heated through.
3 Divide noodles and broth mixture among soup bowls. Sprinkle with peanuts.
PER SERVING: 403 cal., 15 g total fat (2 g sat. fat), 0 mg chol., 1,326 mg sodium, 59 g carb., 4 g fiber, 15 g pro.
tip
Make extra soba noodles and use them for another meal in place of spaghetti. Made from buckwheat flour, soba noodles have a brownish-gray color and nutty flavor. Find them in Asian grocery stores, health food stores, and in the Asian food section of some large supermarkets.
