Soba Noodle Salad with Vegetables and Tofu

Soba Noodle Salad with Vegetables and Tofu Recipe
Randy Mayor; Melanie J. Clarke
This Asian noodle salad is packed wtih vegetables and tofu and tossed with a spicy dressing, making it a protein-filled vegetarian one-dish meal.

Yield:

5 servings (serving size: 2 cups)

Recipe from

Nutritional Information

Calories 336
Caloriesfromfat 19 %
Fat 7 g
Satfat 1 g
Monofat 1.8 g
Polyfat 3 g
Protein 15.1 g
Carbohydrate 53.8 g
Fiber 2.8 g
Cholesterol 0.0 mg
Iron 6.6 mg
Sodium 850 mg
Calcium 169 mg

Ingredients

Dressing:
1/2 cup low-sodium soy sauce
1/4 cup packed brown sugar
1 tablespoon sesame seeds, toasted
2 tablespoons orange juice
1 tablespoon bottled minced or minced peeled fresh ginger
1 tablespoon rice vinegar
2 teaspoons dark sesame oil
1 teaspoon bottled minced garlic
1 teaspoon chile paste with garlic
Salad:
4 cups hot cooked soba (about 8 ounces uncooked buckwheat noodles) or whole wheat spaghetti
3 cups very thinly sliced napa (Chinese) cabbage
2 cups fresh bean sprouts
1 cup shredded carrot
1/2 cup chopped fresh cilantro
1 (12.3-ounce) package firm tofu, drained and cut into 1-inch cubes

Preparation

To prepare dressing, combine first 9 ingredients in a small bowl; stir with a whisk.

To prepare salad, combine noodles and remaining ingredients in a large bowl. Drizzle with dressing, tossing well to coat.

Note:

May 2001
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