Soba Noodle Salad with Citrus Vinaigrette

Randy Mayor; Melanie J. Clarke

Look for soba noodles, often labeled buckwheat noodles, in the Asian section of supermarkets.

Yield: 4 servings (serving size: about 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 418
  • Calories from fat: 22%
  • Fat: 10.2g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 2.4g
  • Protein: 31.9g
  • Carbohydrate: 52.4g
  • Fiber: 3.4g
  • Cholesterol: 168mg
  • Iron: 5.5mg
  • Sodium: 922mg
  • Calcium: 101mg

Ingredients

  • 1 (8-ounce) package soba noodles
  • 1 1/4 cups frozen shelled edamame (green soybeans)
  • 3/4 cup matchstick-cut carrots
  • 1/3 cup sliced green onions
  • 2 tablespoons chopped fresh cilantro
  • 1 1/2 teaspoons chopped serrano chile
  • 1 pound peeled and deveined medium shrimp
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray
  • 2 tablespoons fresh orange juice
  • 2 tablespoons fresh lime juice
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon dark sesame oil
  • 1 tablespoon olive oil

Preparation

  1. Cook noodles in boiling water 7 minutes or until almost al dente. Add soybeans to pan; cook 1 minute or until thoroughly heated. Drain. Place noodle mixture in a large bowl. Add carrots, onions, cilantro, and chile; toss.
  2. Heat a large skillet over medium-high heat. Sprinkle shrimp with salt and pepper. Coat pan with cooking spray. Add shrimp; cook 1 1/2 minutes on each side. Add shrimp to noodle mixture.
  3. Combine orange juice and remaining ingredients in a bowl, stirring well with a whisk. Drizzle juice mixture over noodle mixture; toss well.
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