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

Yield: 6 servings (serving size: about 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 353
  • Calories from fat: 13%
  • Fat: 5.1g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 2.1g
  • Protein: 16.1g
  • Carbohydrate: 67g
  • Fiber: 5.5g
  • Cholesterol: 0.0mg
  • Iron: 2mg
  • Sodium: 774mg
  • Calcium: 36mg


  • 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


  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.
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