Japanese Noodle Salad
- 8 oz Udon or soba
- 2 tsp dark sesame oil
- 2 cloves garlic, minced
- 1 tbsp minced fresh ginger
- 1 16 oz package frozen sugar snap stir-fry mix
- 2 tbsp reduced sodium soy sauce
- ½ cup roasted soy nuts
Cook noodles in a large pot or rapidly boiling water for 8 minutes, until just tender. Drain and transfer to a large bowl.
Meanwhile, heat oil in a large nonstick skillet over medium heat. Add garlic and ginger and sauté for 1-2 minutes. Add sugar snap mix and sauté 2 minutes, until veggies are crisp-tender. Add vegetable mixture to the noodles, add soy sauce and toss to combine. Transfer mixture to four plates and top with soy nuts.