The gentle, nutty flavor of soba noodles, which are made with buckwheat flour, complements the fresh crunch of vegetables in this cold side salad.
Sunset SEPTEMBER 2010
1. Cook soba as package directs. Drain, cool, and pat dry with towels.
2. Mix soy sauce, mirin, vinegar, sesame oil, and sugar in a small bowl.
3. Combine noodles and vegetables in a large serving bowl. Pour half the dressing over noodles, tossing well to coat. Serve with remaining dressing on the side.
Note: Nutritional analysis is per 1-cup serving without extra dressing.
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