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 Cooking Light

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Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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

Preparation

  1. 1. Cook noodles according to package directions, omitting salt and fat; drain. Rinse under cold water; drain.
  2. 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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