Recipe Summary

Prep time: 10 mins
Cook time: 10 mins
Yield: 6 servings

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Rated by 3 visitors

This recipe is...

rich in grains
lower in fat
lower in fat

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Cold Soba Noodle Salad with Scallions and Red Peppers
This recipe serves:   
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

Cooking Instructions
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

Nutritional Information
Number of Servings: 6
Per Serving
Calories 241 Carbohydrate 43 g
Fat 3 g Fiber 3 g
Protein 9 g Saturated Fat 0 g
Sodium 277 mg    


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