Understated, would pair well with many more dominant dishes (we had this with Rosemary Shrimp on the grill). Kids enjoyed the recipe and fought over the leftovers (next time I will double for lunches). Good make-ahead dish. Unlike the last reviewer, I thought the spring onion quantity just right and made exactly as written. I cooked the oil a little too long so strained out the solids.
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.
More From Cooking Light
- Calories: 137
- Calories from fat: 28%
- Fat: 4.2g
- Saturated fat: 0.4g
- Monounsaturated fat: 1.9g
- Polyunsaturated fat: 1g
- Protein: 4.2g
- Carbohydrate: 22.4g
- Fiber: 0.6g
- Cholesterol: 0.0mg
- Iron: 1mg
- Sodium: 353mg
- Calcium: 21mg
- 1 (8-ounce) package soba (buckwheat noodles)
- 2 1/2 tablespoons Orange and Pepper–Infused Oil
- 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
- 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.
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