This is an incredibly quick and easy recipe to throw together at the last minute with whatever leftover veggies you have in the fridge. A great source of fibre, vitamins A and C, iron, and protein, this ovo-vegetarian dish helps you meet your daily intake of a dark green and bright orange vegetable! You can easily substitute the egg with a quick pan-fried salmon fillet too.
Prep: 10 minutes Total: 20 minutes
|Broccoli florets||1 cup||250 mL|
|Carrot (chopped)||1 each||1 each|
|Soba noodles||¼ cup||60 g|
|Egg||1 each||1 each|
|Soy sauce (low sodium)||1 tsp||5 mL|
|Sesame oil||1 tsp||5 mL|
- Bring a saucepan of water to a boil. Add the carrots and cook for 3 minutes.
- Meanwhile, bring a second saucepan of water to a boil.
- Add the broccoli to the carrots and cook for 2 minutes.
- Add the egg to the second saucepan and boil for 5 minutes.
- Add the soba to the vegetables and continue cooking for 3 minutes.
- Whisk together the soy sauce and the sesame oil.
- Drain the vegetables and the soba. Return to the saucepan and drizzle with the sauce.
- Run the egg under cold tap water. Peel the soft-boiled egg and serve with the mixed vegetable soba.
Makes 1 serving (246 g / serving) 1 serving = whole recipe
Prepared By: Jennifer Broxterman, Registered Dietitian & Joyce Ho, BScH Foods & Nutrition student
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