Soba noodles are made from buckwheat, a wheat-free grain (look for packages that specify gluten-free), and they cook in only 3 minutes. Look for them in the international aisle.

Yield: Serves 4 (serving size: about 1 1/2 cups)

Ingredients:

1 cup frozen shelled edamame

6 ounces uncooked soba noodles

1 cup thinly vertically sliced snow peas

2 tablespoons dark sesame oil

2 tablespoons rice vinegar

1 tablespoon lower-sodium soy sauce or tamari

1 tablespoon yellow miso

1 1/2 teaspoons brown sugar

1 1/2 teaspoons grated peeled fresh ginger

1/4 teaspoon kosher salt

2 cups very thinly sliced red cabbage

2/3 cup thinly sliced green onions

2 large carrots, peeled and shaved into ribbons

1/4 cup fresh cilantro leaves (optional)

Preparation

1. Bring a large saucepan of water to a boil. Add edamame and soba noodles; cook 2 minutes. Add snow peas; cook 1 minute or until noodles are tender. Drain; rinse noodle mixture well with cold water. Drain.
2. Combine oil and next 6 ingredients (through salt) in a large bowl. Add noodle mixture, cabbage, onions, and carrots; toss gently to combine. Sprinkle with cilantro, if desired.