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Prep 35min
Total35min
Servings4
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Ingredients
6
oz uncooked soba (buckwheat) noodles or whole grain vermicelli
1
medium red bell pepper, quartered
1
medium yellow summer squash, cut in half lengthwise
1
medium zucchini, cut in half lengthwise
1
teaspoon vegetable oil
1
box (9 oz) frozen sugar snap peas
1/4
cup sesame ginger marinade with mandarin orange juice
1
teaspoon sesame seed, if desired
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Steps
1
Heat gas or charcoal grill. In 3-quart saucepan, cook noodles to desired doneness as directed on package. Drain; return to saucepan. Cover to keep warm.
2
In ungreased 15x10x1-inch pan, place bell pepper, summer squash and zucchini. Brush with oil. Place bell pepper, summer squash and zucchini pieces directly on grill over medium heat. Cover grill; cook 8 to 12 minutes, turning frequently, until vegetables are crisp-tender.
3
Meanwhile, cook frozen sugar snap peas as directed on box. Cool 1 minute; drain. Pour into large bowl.
4
Coarsely chop grilled vegetables; add to peas in bowl. Add marinade; stir to coat. Add drained noodles; stir to coat. Place on platter; sprinkle with sesame seed.
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Use your favorite sesame ginger marinade for this recipe. Look for marinades in the dressings and condiments aisle of your supermarket.
A Japanese favorite, soba noodles get their brownish gray color from buckwheat flour, a whole-grain flour. Uncooked soba noodles can be found in the Asian food section of the supermarket.
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