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One-Pot Soba with Salmon

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By Betty Crocker Kitchens
Updated Feb 24, 2014
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Journey to Japan for a one-pot dinner that's fast, easy, flavorful and packed with bright veggies.

One-Pot Soba with Salmon

  • Prep Time 45 min
  • Total 45 min
  • Servings 4
  • Ingredients 12
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Ingredients

  • 1 tablespoon sesame oil
  • 1 tablespoon finely chopped gingerroot
  • 2 cloves garlic, finely chopped
  • 1/4 cup honey
  • 4 cups water
  • 1/2 cup reduced-sodium soy sauce
  • 6 green onions, sliced diagonally, white and green parts separated
  • 2 carrots, cut into matchstick pieces (about 1 cup)
  • 1 lb skinned salmon, cut into 1-inch cubes
  • 6 oz uncooked soba (buckwheat) noodles
  • 1 box (9 oz) frozen sugar snap peas
  • 1 tablespoon lime juice

Instructions

  • Step 
    1
    In 5-quart Dutch oven, beat oil, gingerroot, garlic and honey with whisk. Beat in water and soy sauce. Heat to boiling over high heat.
  • Step 
    2
    Add whites of green onions, the carrots and salmon; return to boiling. Reduce heat to simmering and cook 2 minutes, then increase heat to high. Add noodles; heat to simmering. Reduce heat to medium; cook 6 minutes longer.
  • Step 
    3
    Meanwhile, microwave frozen sugar snap peas as directed on box 3 1/2 minutes; let stand 1 minute. Stir into noodle mixture. Cover; remove from heat, and let stand 1 minute.
  • Step 
    4
    Stir in lime juice; top with green onions, and serve.

Nutrition

510 Calories
16g Total Fat
33g Protein
58g Total Carbohydrate
21g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
510
Calories from Fat
150
Total Fat
16g
25%
Saturated Fat
3g
16%
Trans Fat
0g
Cholesterol
65mg
21%
Sodium
1230mg
51%
Potassium
770mg
22%
Total Carbohydrate
58g
19%
Dietary Fiber
7g
29%
Sugars
21g
Protein
33g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
15%
15%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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