Soba-Vegetable Toss

START TO FINISH: 35 minutes MAKES 4 servings

6 ounces dried soba (buckwheat noodles) or multigrain spaghetti

1 tablespoon toasted sesame oil

5 cups broccoli florets

3 medium yellow and/or red sweet peppers, seeded and cut into thin strips

6 medium green onions, bias-sliced into 1-inch pieces

1⁄4 cup plum sauce

1 tablespoon rice vinegar

1 tablespoon soy sauce

1⁄2 teaspoon crushed red pepper

2 tablespoons sliced almonds, toasted

Bias-sliced green onions (optional)

1 Cook soba according to package directions; drain. Return soba to hot pan; cover and keep warm.

2 Meanwhile, pour oil into a wok or very large skillet. Preheat over medium-high heat. Add broccoli and sweet peppers. Cook and stir for 3 minutes. Add the 6 bias-sliced green onions. Cook and stir for 1 to 2 minutes more or until vegetables are crisp-tender. Add plum sauce, rice vinegar, soy sauce, and crushed red pepper; stir to coat vegetables. Heat through.

3 Serve immediately with soba. Sprinkle with almonds. If desired, top with additional sliced green onions.

PER SERVING: 313 cal., 6 g total fat (1 g sat. fat), 0 mg chol., 737 mg sodium, 59 g carb., 7 g fiber, 12 g pro.