Soba Noodle Salad

Photo: Johnny Autry; Styling: Cindy Barr
Look for soba noodles on the Asian food aisle. If you can't find them, you can sub whole-wheat spaghetti (which takes about 10 minutes longer to cook).

 

Yield:

Serves 4 (serving size: 3/4 cup)

Recipe from

Recipe Time

Hands-on: 10 Minutes
Total: 19 Minutes

Nutritional Information

Calories 150
Fat 4.1 g
Satfat 0.5 g
Sodium 221 mg

Ingredients

4 ounces uncooked soba (buckwheat noodles)
1 1/2 tablespoons lower-sodium soy sauce
1 tablespoon dark sesame oil
1 teaspoon brown sugar
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon crushed red pepper
1/2 cup (2-inch-long) julienne-cut red bell pepper
1/2 cup julienne-cut snow peas
1/4 cup thinly sliced green onions

Preparation

1. Cook soba according to package directions, omitting salt and fat; drain and rinse with cold water. Drain well.

2. Combine soy sauce, dark sesame oil, brown sugar, lemon juice, and crushed red pepper in a medium bowl, stirring well with a whisk. Add noodles, red bell pepper, snow peas, and green onions; toss well.

Note:

Ann Taylor Pittman,

April 2013