15-Minute Skinny Vegetable Soba Noodles

averiecooks.com

Audra

64 ounces (8 cups) low-sodium vegetable broth (low sodium-chicken broth may be substituted)

¼ cup low-sodium soy sauce

¼ cup rice wine vinegar

3 tablespoons lime juice

3 tablespoons sesame oil

2 to 3 tablespoons agave (honey may be substituted)

2 teaspoons freshly grated ginger

1 teaspoon salt, plus more to taste

½ teaspoon pepper

9.5 ounces dried soba (buckwheat) noodles (whole wheat spaghetti may be substituted noting different cooking times)

3 cups baby bok choy, sliced into ½-inch strips (from about 3 baby bok choy that have been trimmed)

2 ½ cups red cabbage, sliced into thin ribbons (from about ¼ head medium cabbage)

2 cups sugar snap peas

2 cups carrot ribbons (use a vegetable peeler to make them from about 2 large carrots that have been peeled and trimmed)

½ cup green onions, sliced into thin rounds (from about 4 green onions that have been trimmed)

⅓ cup fresh cilantro leaves (stems discarded), finely minced

toasted sesame seeds, optional for garnishing

Directions at averiecooks.com

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