Whole wheat spaghetti or soba noodles: 60g (dry), Edamame (shelled): 60g (1/2 cup), Carrots: 50g (1 medium, julienned), Bell pepper (red): 50g (1/2 cup, thinly sliced), Broccoli: 50g (1/2 cup, small florets), Garlic: 3g (1 clove, minced), Ginger: 5g (1 tsp, grated), Soy sauce (low-sodium): 10ml (2 tsp), Rice vinegar: 5ml (1 tsp), Sesame oil: 5ml (1 tsp), Honey: 5g (1 tsp), Sriracha: 2ml (1/2 tsp, optional), Sesame seeds: 3g (1 tsp), Green onions: 10g (2 tbsp, chopped), Lime juice: 5ml (1 tsp)
1. Cook 60g noodles according to package directions. Drain and set aside. 2. In a small bowl, whisk together 10ml soy sauce, 5ml rice vinegar, 5ml sesame oil, 5g honey, and 2ml sriracha (if using) to make the sauce. Set aside. 3. In a large skillet or wok, heat a small amount of water (about 60ml or 1/4 cup) over medium-high heat. 4. Add 50g broccoli florets and steam for 2 minutes. 5. Add 50g julienned carrots, 50g sliced bell pepper, 3g minced garlic, and 5g grated ginger. Stir-fry for 3 minutes until vegetables are crisp-tender. 6. Add 60g edamame and cook for 1 minute until heated through. 7. Add the cooked noodles and sauce to the skillet. Toss to combine and coat everything with the sauce. 8. Cook for 1-2 minutes until everything is heated through. 9. Remove from heat and stir in 5ml lime juice. 10. Serve garnished with 3g sesame seeds and 10g chopped green onions.
