Ingredients

12

oz uncooked soba (buckwheat) noodles

2

tablespoons toasted sesame oil

1

red bell pepper, cut into strips

2

cups fresh snow pea pods (1 cup), strings removed, cut diagonally (about 4 1/2 oz)

6

medium green onions, cut diagonally, whites and greens separated

1

tablespoon finely chopped gingerroot

2

cloves garlic, finely chopped

1/4

cup honey

5

tablespoons reduced-sodium soy sauce

1/2

cup orange juice

2

oranges, sectioned

1

tablespoon black sesame seed

Preparation

Cook noodles as directed on package. Drain; rinse under cold water until cool. Set aside.

Meanwhile, in 5-quart Dutch oven, heat sesame oil over medium heat until shimmering. Add bell pepper, snow peas and whites of onions, reserving onion greens for garnish. Cook 3 to 4 minutes or until softened. Remove vegetables from Dutch oven; set aside.

Add gingerroot, garlic, honey and soy sauce to Dutch oven; heat to simmering. Cook 3 to 5 minutes or until thickened. Beat in orange juice with whisk; remove from heat. Add noodles to orange juice mixture; toss to coat.

Divide noodles evenly among 6 bowls. Top with vegetables, oranges, sesame seed and onion greens.