Soba noodles with kimchi

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Makes 2 servings.


4 ounces soba noodles, 100 percent buckwheat*

2 teaspoons roasted sesame oil

1 cup chopped steamed spinach

1/2 cup chopped kimchi

1/3 cup low-sodium vegetable broth

1 tablespoon toasted sesame seeds

2 lemon wedges, optional

*100 percent buckwheat soba noodles are whole grain. Other soba noodles may be a blend of buckwheat and wheat flour with varying amounts of dietary fiber and sodium. Nutrient analysis is based on 2 ounces of 100 percent buckwheat soba noodles with 3g fiber and 5mg sodium.


  • Cook soba noodles according to package directions.
  • Drain in colander, then rinse noodles under cold running water.
  • Drain well, and divide soba between 2 pasta bowls.
  • Add half sesame oil to each bowl, and toss to coat soba.
  • Top noodles with half the spinach, kimchi and broth, tossing to combine them.
  • Sprinkle on seeds, add lemon wedges, if using, and serve.

Nutrition information

Serving size: 1/2 recipe. Amount per serving: 294 calories, 8g total fat (1g saturated fat), 49g carbohydrates, 10g protein, 6g dietary fiber, 327mg sodium.

Source: American Institute for Cancer Research

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