Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

Soba noodles are made from buckwheat, a wheat-free grain (look for packages that specify gluten-free), and they cook in only 3 minutes. Look for them in the international aisle.

Ann Taylor Pittman
Recipe by Cooking Light May 2016

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Jennifer Causey Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 4 (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large saucepan of water to a boil. Add edamame and soba noodles; cook 2 minutes. Add snow peas; cook 1 minute or until noodles are tender. Drain; rinse noodle mixture well with cold water. Drain.

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  • Combine oil and next 6 ingredients (through salt) in a large bowl. Add noodle mixture, cabbage, onions, and carrots; toss gently to combine. Sprinkle with cilantro, if desired.

Nutrition Facts

304 calories; fat 8.8g; saturated fat 1g; mono fat 2.8g; poly fat 3.1g; protein 13g; carbohydrates 48g; fiber 4g; cholesterol 0mg; iron 2mg; sodium 577mg; calcium 74mg; sugars 7g; added sugar 2g.
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