Title: Soybean-Shiitake Soba Noodles
Categories: Veg10
Yield: 4 servings

2 c Boiling water
1/2 c Dried shiitake mushrooms
--about 1/2 ounce
1 ts Dark sesame oil
1/2 c Chopped green onions
1 sm Red bell pepper; cut into
-thin
; strips
15 oz Low-sodium black or organic
-soybeans; rinsed and
Drained
3 tb Mirin
--sweet rice wine
2 tb Soy sauce
1/4 ts Freshly ground pepper
4 c Hot cooked soba
--about 8 ounces uncooked
-buckwheat
; noodle
2 ts Sesame seeds; toasted

1. Combine boiling water and mushrooms in a bowl; cover and let stand 30
minutes. Drain mushrooms, reserving 3 tablespoons liquid. Discard mushroom
stems; thinly slice mushroom caps, and set aside.

2. Heat oil in a large nonstick skillet over medium heat. Add mushrooms,
green onions, and bell pepper strips; stir-fry 1 minute. Add reserve
mushroom liquid, soybeans, and mirin; stir-fry 2 minutes. Add soy sauce and
pepper; stir-fry 1 minute. Serve over soba; sprinkle with sesame seeds.

Yield: 4 servings (serving size: 3/4 cup sauce and 1 cup soba).

Note: Substitute 4 cups hot cooked vermicelli (about 8 ounces uncooked very
thin spaghetti) for the soba, if desired.

Per serving: 123 Calories (kcal); 2g Total Fat; (14% calories from fat); 4g
Protein; 26g Carbohydrate; 0mg Cholesterol; 524mg Sodium Food Exchanges: 1
1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit;
1/2 Fat; 0 Other Carbohydrates

Recipe by: Weight Watchers Magazine, Jan/Feb 1998

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