Edamame And Soba Noodle Bowl

• 1 package (12 ounces) uncooked Japanese soba noodles or whole wheat spaghetti
• 2 tablespoons sesame oil
• 2 cups fresh small broccoli florets
• 1 medium onion, halved and thinly sliced
• 3 cups frozen shelled edamame, thawed
• 2 large carrots, cut into ribbons with a vegetable peeler
• 4 garlic cloves, minced
• 1 cup reduced-fat Asian toasted sesame salad dressing
• 1/4 teaspoon pepper
• Sesame seeds, toasted, optional

1. In a 6 qt. stockpot, cook noodles according to package directions; drain and return to pan.
2. Meanwhile, in a large skillet, heat oil over medium heat. Add broccoli and onion; cook and stir until crisp-tender, 4-6 minutes. Add edamame and carrots; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Add vegetable mixture, dressing and pepper to noodles; toss to combine. Sprinkle with sesame seeds if desired.

noodles, sesame oil, fresh small broccoli florets, onion, carrots, garlic, sesame salad dressing, pepper, sesame seeds

Taken from www.tasteofhome.com/recipes/edamame-and-soba-noodle-bowl/ (may not work)