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Spicy Cucumber Noodle Salad with Edamame

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 6 servings (serving size: about 3/4 cup salad and about 1/4 cup sprouts)
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.

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

Nutrition 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

How to Make It

  1. 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.

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