Spicy Orange Noodles

This simple side dish highlights two fad-free nutrition concepts: The buckwheat adds whole-grain nutrients to your meal with its bountiful fiber and phytonutrients, while a prudent amount of spicy infused oil keeps added fat (and calories) at a minimum. Neutral-flavored canola oil smoothes out nutty sesame oil; both plant-based oils have healthful unsaturated fats. Use leftover oil in stir-fries or as part of an Asian-inspired salad dressing.

Yield:

8 servings (serving size: 3/4 cup)

Recipe from

Nutritional Information

Calories 137
Caloriesfromfat 28 %
Fat 4.2 g
Satfat 0.4 g
Monofat 1.9 g
Polyfat 1 g
Protein 4.2 g
Carbohydrate 22.4 g
Fiber 0.6 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 353 mg
Calcium 21 mg

Ingredients

1 (8-ounce) package soba (buckwheat noodles)
1 cup thinly sliced green onions
1/2 cup chopped fresh cilantro
1 tablespoon low-sodium soy sauce
1 tablespoon rice vinegar
1/4 teaspoon salt

Preparation

1. Cook noodles according to package directions, omitting salt and fat; drain. Rinse under cold water; drain.

2. Combine Orange and Pepper–Infused Oil and noodles in a large bowl. Add onions and remaining ingredients to noodle mixture; toss gently to combine.

Note:

Maureen Callahan,

March 2008