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Chopstick Noodle Salad

Yield 6 servings (serving size: about 1 1/2 cups)
"I came up with this recipe because I needed a dish that could be taken to a party and enjoyed at room temperature." -Ricki McMillian, R.D., Hemphill, TX

Ingredients

  • 2 (8-ounce) packages soba (buckwheat noodles), uncooked
  • 2/3 cup sliced green onions
  • 1/4 cup water
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons dark sesame oil
  • 1 tablespoon fish sauce
  • 2 garlic cloves, minced
  • 8 cups water
  • 1 cup small cauliflower florets
  • 1 cup (1/4-inch) diagonally cut carrot
  • 1 cup small broccoli florets
  • 1 cup small yellow squash, halved lengthwise and thinly sliced

Nutrition Information

  • calories 353
  • caloriesfromfat 13 %
  • fat 5.1 g
  • satfat 0.8 g
  • monofat 2 g
  • polyfat 2.1 g
  • protein 16.1 g
  • carbohydrate 67 g
  • fiber 5.5 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 774 mg
  • calcium 36 mg

How to Make It

  1. Cook the noodles according to package directions, omitting salt and fat.

  2. Combine onions and next 5 ingredients (through garlic) in a small bowl.

  3. Bring 8 cups water to a boil in a large saucepan. Add cauliflower, carrot, and broccoli; cook 2 minutes. Add squash, and cook 1 minute. Drain vegetables in a colander. Combine noodles, onion mixture, and vegetables in a large bowl; toss to coat.