1/2poundsoba noodles or thin spaghetti, cooked al dente according to package instructions
2carrots, peeled and sliced at an angle
1broccoli head, cut into bite-sized florets
1red pepper, sliced and then cut in thirds
1garlic clove, peeled and minced
2Tablespoonslow sodium soy sauce
1green onion, sliced
sesame seed, to garnish
Bring a pot of water to a boil. Cook pasta according to package instructions. Remove pasta with tongs and place in a medium sized mixing bowl. Allow it to cool on the counter for a few minutes and then put it in the refrigerator.
Add broccoli to boiling water and cook for one minute. Remove with a slotted spoon. Rinse carefully with cold water (to stop the cooking). Add carrots and cook for about four minutes. Remove with a slotted and rinse carefully with cold water. Do the same for the snap peas, cook for just one minute.
Place the cooked vegetables in the refrigerator while you prepare the sauce.
Add minced garlic, sesame oil, soy sauce and sriracha to a small bowl. Whisk together and then add orange juice. Whisk together.
Take pasta and vegetables and mix together. Add orange sesame sauce and mix together. Garnish with green onions and sesame seed.
Note: If you’re making it a day ahead, keep the sauce separated from the noodles and veggies until you’re ready to serve!