Ratings & Reviews
Rated by 3 visitors
This recipe is...
rich in grains
lower in fat
12 ounces soba noodles (Japanese buckwheat noodles)
2 tablespoons low sodium soy sauce
2 tablespoons freshly grated ginger
1/2 teaspoon sugar
2 tablespoons rice vinegar
2 teaspoons sesame oil
1 red pepper, cut into very thin strips
1 bunch scallions, thinly sliced
1 teaspoon black sesame seeds, optional
1. Bring a large pot of well-salted water to a boil. Drop the soba noodles into the boiling water and cook until they are just tender, about 5 minutes. Drain the noodles, rinse them under cold water and drain again.
2. Meanwhile, whisk the soy sauce, ginger, sugar and rice vinegar together in a large bowl. Continue whisking and add the sesame oil.
3. Add the noodles, red pepper strips and scallions to the soy mixture and toss to combine. Arrange the soba noodle salad on a serving platter, sprinkle with black sesame seeds and serve.
(This can be made in advance and stored in the refrigerator for up to 3 days.)
Serving Size: about 1 1/2 cups
Number of Servings: 6
|Fat||3 g||Fiber||3 g|
|Protein||9 g||Saturated Fat||0 g|
SEE ALL THE FACTS
This recipe can be personalized for your nutritional needs when you join the FoodFit Plan -- our healthy lifestyle program for lasting weight-loss.