Spicy Cucumber Noodle Salad with Edamame

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Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield
6 servings (serving size: about 3/4 cup salad and about 1/4 cup sprouts)
Victoria Riccardi
April 2007
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 198
  • Caloriesfromfat 19%
  • Fat 4.2g
  • Satfat 0.9g
  • Monofat 1.1g
  • Polyfat 1.9g
  • Protein 9.7g
  • Carbohydrate 33.9g
  • Fiber 0.9g
  • Cholesterol 0.0mg
  • Iron 2mg
  • Sodium 502mg
  • Calcium 40mg

How to Make It

Step 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.

Step 2

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

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