Ginger Stir-Fry Over Tipsy Soba Noodles


Serves: 1

1/4 cup low-sodium vegetable broth
1 tablespoon freshly squeezed tangerine juice
1/2 teaspoon grated fresh ginger
1/8 teaspoon grated fresh tangerine zest
1/4 cup minced yellow onion
3/4 cup rainbow slaw mix (shredded broccoli, cauliflower, carrots, and red cabbage)
1 cup snow peas
1/2 cup cooked whole-grain soba noodles
1 tablespoon natural peanut butter
1 tablespoon chopped green onion
1/2 teaspoon minced garlic
1/4 teaspoon crushed red pepper
1 shot plum wine
1 tablespoon whole roasted peanuts
1/2 cup steamed shelled edamame (optional)
3 ounces grilled shrimp (optional)

Directions: Whisk together broth, tangerine juice, ginger, and zest. In a medium-sized saucepan over medium heat, sauté onion, slaw, and snow peas in broth mixture for 7 to 10 minutes until tender. Combine warm soba noodles with peanut butter, green onion, garlic, crushed red pepper, and plum wine. Toss to evenly coat noodles. Plate noodles, top with sautéed vegetables, and garnish with peanuts and shrimp.

Nutrition score per serving (with peanuts and shrimp): 370 calories, 14g fat (2g saturated), 41g carbs, 20g protein, 10g fiber