1 package (12 ounces) uncooked Japanese soba noodles or whole wheat spaghetti
2 tablespoons sesame oil
2 cups fresh small broccoli florets
1 medium onion, halved and thinly sliced
3 cups frozen shelled edamame, thawed
2 large carrots, cut into ribbons with a vegetable peeler
4 garlic cloves, minced
1 cup reduced-fat Asian toasted sesame salad dressing
1/4 teaspoon pepper
Sesame seeds, toasted, optional
In a 6 qt. stockpot, cook noodles according to package directions; drain and return to pan.
Meanwhile, in a large skillet, heat oil over medium heat. Add broccoli and onion; cook and stir until crisp-tender, 4-6 minutes. Add edamame and carrots; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Add vegetable mixture, dressing and pepper to noodles; toss to combine. Sprinkle with sesame seeds if desired.
Test Kitchen tips
Soba noodles are made from buckwheat flour and offer a slightly more toothsome texture than spaghetti.
Edamame are immature green soybeans. They can be purchased still in pods or shelled.