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  • 1/2 (8-ounce) package soba noodles
  • 1 garlic clove, minced
  • 3 tablespoons Full Circle Organic chicken or vegetable broth
  • 2 tablespoons Stonewall Kitchen creamy peanut butter
  • 1-1/2 tablespoons tamari or soy sauce
  • 1 tablespoon rice wine vinegar
  • 1-1/2 teaspoons sesame oil
  • 1/2 teaspoon grated fresh ginger
  • 1/4 teaspoon McCormick® crushed red pepper flakes
  • 1 tablespoon McCormick® sesame seeds
  • 1/2 medium red bell pepper, thinly sliced
  • 1/3 cup frozen shelled edamame, thawed


  1. Prepare noodles as label directs, cooking 1 minute less than directed; drain and rinse with cold water.
  2. In small saucepan, heat garlic, broth, peanut butter, tamari, vinegar, oil, ginger and crushed red pepper to a simmer over medium heat; simmer 2 minutes or until thickened, stirring frequently.
  3. In small skillet, toast sesame seeds over medium-low heat 3 minutes or until lightly browned, stirring frequently; transfer to plate to cool.
  4. In large bowl, toss noodles, bell pepper, edamame and broth mixture; serve sprinkled with sesame seeds. Makes about 4 cups.

  • (1 cup)
  • 210 Calories
  • 8g Fat (1g Saturated)
  • 0mg Cholesterol
  • 509mg Sodium
  • 28g Carbohydrates
  • 2g Fiber
  • 10g Protein