Ingredients
1/4
cup low-sodium soy sauce
2
tablespoons honey
1
tablespoon rice wine vinegar
2
teaspoons minced garlic
2
teaspoons minced ginger
1
teaspoon Sriracha sauce
4
red bell peppers, halved vertically, seeds and membranes removed
4
oz uncooked soba (buckwheat) noodles
1
teaspoon toasted sesame oil
1
cup thinly sliced onion
1
cup julienned carrot
1
cup thinly sliced baby bok choy
1
cup sugar snap peas, thinly sliced diagonally
1/4
cup chopped fresh cilantro
Preparation
Heat oven to 400°F. Line baking pan with sides with cooking parchment paper.
In small bowl, beat Sauce ingredients with whisk; set aside. Place peppers on baking pan.
Break soba noodles into fourths. Cook as directed on package; rinse and drain. Transfer to large bowl; set aside.
Heat 12-inch skillet over high heat. Add sesame oil, and immediately add onion. Stir 30 seconds; add carrot. Stir 30 seconds; add bok choy. Stir 30 seconds; add sugar snap peas. Stir 30 seconds; add sauce. Cook 1 minute, then transfer to bowl with noodles. Toss to coat. Divide noodle mixture among pepper halves. Spray sheet of foil with cooking spray; cover pan with foil, sprayed side against peppers.
Bake 25 to 30 minutes or until peppers are crisp-tender. Sprinkle cilantro evenly over peppers; serve immediately.
