We halved the amount of noodles and kept the amounts for the dressing the same as the recipe. We didnt use the bonito flakes, couldnt find a small bag, and our HFS wanted $8 for the package size that they stock.
Cold Soba Noodle Salad
Notes: Soba (Japanese buckwheat) noodles and powdered wasabi are available in the Asian food section of well-stocked supermarkets as well as in Asian markets; bonito flakes are available in Asian markets.
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- Calories: 302
- Calories from fat: 15%
- Protein: 11g
- Fat: 5.1g
- Saturated fat: 0.7g
- Carbohydrate: 58g
- Fiber: 0.2g
- Sodium: 1135mg
- Cholesterol: 0.0mg
- 1 pound soba noodles (see notes)
- 1/4 cup rice vinegar
- 3 tablespoons soy sauce
- 2 tablespoons Asian sesame oil
- 1 tablespoon powdered wasabi (see notes)
- 1/2 cup minced green onions
- 1/4 cup dried bonito flakes (optional; see notes)
- 1. In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add noodles and cook until tender to bite, 3 to 6 minutes. Drain noodles and rinse gently under cold running water until cool.
- 2. Meanwhile, in a large bowl, mix rice vinegar, soy sauce, sesame oil, and wasabi. Pour about half the dressing into a small bowl and reserve. Add noodles to the large bowl; mix to coat. Cover and chill until cold, about 1 hour, or up to 4 hours.
- 3. Just before serving, add reserved dressing to noodles and mix to coat. Sprinkle salad with green onions and bonito flakes, if using.
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