Recipes Included On This Page Year-Crossing Buckwheat Noodles - 7 pts Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Year-Crossing Buckwheat Noodles - 7 pts Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-01 Jan 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound soba noodles 6 cups dashi -- (a seafood stock, check the Asian food aisle for an instant variety) or low-sodium chicken broth 7 tablespoons soy sauce 3 tablespoons sugar -- or Splenda 1 1/2 teaspoons mirin -- (a sweet rice wine) 2 boneless skinless chicken breasts -- cut into strips 10 ounces spinach -- (1 bag) tough stems removed Bring a medium pot of water to a boil. Add soba and cook, according to package directions, until al dente. Drain. Divide among four bowls. Combine dashi or broth, soy sauce, sugar and mirin in a large saucepan over medium heat. Bring just to a boil. Add chicken; cook 2 minutes. Add spinach, by handfuls. When spinach is just wilted, ladle soup over soba. Prep Time: 10 minutes. Cook Time: 10 minutes. ChupaNote : This is a great recipe to add things to; converting from soup/noodle bowl to entree. Red bell peppers, onions, snow peas, water chestnuts etc. Source : "Shape Magazine" S(MC format by Chupa Babi): "11.17.05" NOTES : This nutty Japanese noodle made from silky powdered buckwheat is a good source of fiber, protein and iron. ChupaNote : To add some color and up the fiber, I added 1/2 cup diced carrot to the water as it boils for the soba noodles and 1/2 cup diced red pepper to dashi. Not traditional, but it works. Contributed to the FareShare Gazette by Chupa; 9 January 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 389 Calories; 2g Fat (4.7% calories from fat); 39g Protein; 57g Carbohydrate; 3g Dietary Fiber; 68mg Cholesterol; 2382mg Sodium. Exchanges: 3 Grain(Starch); 4 Lean Meat; 1 Vegetable; 1/2 Other Carbohydrates.

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