Ingredients
1 package (12 ounces) uncooked Japanese soba noodles or whole wheat spaghetti2 tablespoons sesame oil2 cups fresh small broccoli florets1 medium onion, halved and thinly sliced3 cups frozen shelled edamame, thawed2 large carrots, cut into ribbons with a vegetable peeler4 garlic cloves, minced1 cup reduced-fat Asian toasted sesame salad dressing1/4 teaspoon pepper Sesame seeds, toasted, optional
Preparation
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.
