Serves: 1

Ingredients:

1/4 cup low-sodium vegetable broth

1 tablespoon freshly squeezed tangerine juice

1/2 teaspoon grated fresh ginger

1/8 teaspoon grated fresh tangerine zest

1/4 cup minced yellow onion

3/4 cup rainbow slaw mix (shredded broccoli, cauliflower, carrots, and red cabbage)

1 cup snow peas

1/2 cup cooked whole-grain soba noodles

1 tablespoon natural peanut butter

1 tablespoon chopped green onion

1/2 teaspoon minced garlic

1/4 teaspoon crushed red pepper

1 shot plum wine

1 tablespoon whole roasted peanuts

1/2 cup steamed shelled edamame (optional)

3 ounces grilled shrimp (optional)

Directions: Whisk together broth, tangerine juice, ginger, and zest. In a medium-sized saucepan over medium heat, sauté onion, slaw, and snow peas in broth mixture for 7 to 10 minutes until tender. Combine warm soba noodles with peanut butter, green onion, garlic, crushed red pepper, and plum wine.
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Toss to evenly coat noodles. Plate noodles, top with sautéed vegetables, and garnish with peanuts and shrimp.

Nutrition score per serving (with peanuts and shrimp): 370 calories, 14g fat (2g saturated), 41g carbs, 20g protein, 10g fiber

Recipe provided by Cynthia Sass, M.P.H., R.D., author of the New York Times best-selling book S.A.S.S! Yourself Slim: Conquer Cravings, Drop Pounds and Lose Inches