Soba Salad with Soy-Wasabi Vinaigrette

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

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Nutritional Information

Amount per serving
  • Calories: 274
  • Calories from fat: 20%
  • Fat: 6g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 2.2g
  • Protein: 9.2g
  • Carbohydrate: 41.6g
  • Fiber: 4g
  • Cholesterol: 0.0mg
  • Iron: 2mg
  • Sodium: 740mg
  • Calcium: 47mg

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. 1. Prepare garlic; let stand 10 minutes.
  2. 2. Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water; drain well.
  3. 3. Steam edamame, peas, and carrots 4 minutes or until crisp-tender. Drain and plunge vegetables into ice water; drain.
  4. 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.
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