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Soba Noodle Salad with Vegetables and Tofu

Randy Mayor; Melanie J. Clarke
Yield 5 servings (serving size: 2 cups)
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.

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

Nutrition 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

How to Make It

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

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