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Soba Salad with Soy-Wasabi Vinaigrette

Photo: Randy Mayor; Styling: Cindy Barr
Yield 4 servings (serving size: about 1 1/2 cups)
In addition to their satisfying textures, steamed vegetables retain more water-soluble nutrients than their boiled counterparts. Curly soba noodles, found in the international or ethnic aisle of your grocery store, impart a neutral flavor that works well in this Asian-inspired entrée.

Ingredients

  • 1 garlic clove, minced
  • 6 ounces Japanese curly noodles (chucka soba), uncooked
  • 1 cup frozen shelled edamame (green soybeans)
  • 4 ounces snow peas, trimmed and halved crosswise (about 1 1/2 cups)
  • 4 ounces whole baby carrots, quartered lengthwise
  • 3 tablespoons rice vinegar
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon prepared wasabi paste
  • 1/2 cup thinly sliced radishes

Nutrition Information

  • calories 274
  • caloriesfromfat 20 %
  • fat 6 g
  • satfat 0.7 g
  • monofat 1.6 g
  • polyfat 2.2 g
  • protein 9.2 g
  • carbohydrate 41.6 g
  • fiber 4 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 740 mg
  • calcium 47 mg

How to Make It

  1. Prepare garlic; let stand 10 minutes.

  2. Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water; drain well.

  3. Steam edamame, peas, and carrots 4 minutes or until crisp-tender. Drain and plunge vegetables into ice water; drain.

  4. Combine garlic, vinegar, soy sauce, oil, and wasabi in a large bowl; stir with a whisk. Add pasta, vegetable mixture, and radishes; toss gently to coat. Serve immediately.