Spicy Cucumber Noodle Salad with Edamame

Spicy Cucumber Noodle Salad with Edamame Recipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
This cool noodle salad has a spicy-hot zip from the chile paste in the mayonnaise. A similar spread is tucked into some varieties of sushi.
2

Has potential

Yield:

6 servings (serving size: about 3/4 cup salad and about 1/4 cup sprouts)

Recipe from

Cooking Light

Nutritional Information

Calories 198
Caloriesfromfat 19 %
Fat 4.2 g
Satfat 0.9 g
Monofat 1.1 g
Polyfat 1.9 g
Protein 9.7 g
Carbohydrate 33.9 g
Fiber 0.9 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 502 mg
Calcium 40 mg

Ingredients

8 ounces uncooked soba (buckwheat noodles)
1 cup frozen shelled edamame (green soybeans)
1 cup diced English cucumber
1/4 cup thinly sliced green onions
1/4 cup reduced-fat mayonnaise
1 tablespoon rice vinegar
2 teaspoons white miso (soybean paste)
1 teaspoon low-sodium soy sauce
1 teaspoon chile paste with garlic (such as sambal oelek)
1 teaspoon dark sesame oil
1 1/4 cups fresh bean sprouts

Preparation

Cook soba in boiling water 2 minutes; add edamame. Bring to a boil; cook 2 minutes. Drain; rinse with cold water. Drain; cool. Place soba mixture in a bowl. Add cucumber and onions.

Combine mayonnaise and next 5 ingredients (through oil); stir with a whisk. Pour over the soba mixture; toss well. Top with bean sprouts.

Note:

Victoria Riccardi,

April 2007
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