Yum. DH was less enthused and thought it lacked something. Maybe some lightly steamed broccoli or bean sprouts next time. Very easy to prepare and very pretty on the plate.
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).
This recipe goes with Soy-Marinated Pork Sandwiches, Roasted Salmon with Soy-Marmalade Glaze, Panko-Crusted Cod with Tomato-Basil Relish, Hoisin-Glazed Steak with Sesame Vegetables
Yield: Serves 4 (serving size: 3/4 cup)
Total:
Recipe from
More From Cooking Light
Recipe Time
Hands On:
10 Minutes
Total:
19 Minutes
Nutritional Information
Amount per serving
- Calories: 150
- Fat: 4.1g
- Saturated fat: 0.5g
- Sodium: 221mg
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.
Soba Noodle Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Family, Make-Ahead, Quick/Easy
- CUISINE: Asian
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Saturated Fat
- PUBLICATION: Cooking Light
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