Soba Salad with Soy-Wasabi Vinaigrette

Soba Salad with Soy-Wasabi Vinaigrette Recipe
Photo: Randy Mayor; Styling: Cindy Barr
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.

Yield:

4 servings (serving size: about 1 1/2 cups)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Jackie Mills, MS, RD,

Cooking Light

July 2008
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