Chopstick Noodle Salad

"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


6 servings (serving size: about 1 1/2 cups)

Recipe from

Cooking Light

Nutritional 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


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


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

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

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.