dish
Cold Soba Noodle Salad with Scallions and Red Peppers

6
Serves
241
Calories
13
Nutrients
12
Vitamins

Ingredients

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 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

Nutrition Information

Number of Servings: 6
Calories
241
Protein
9 g
Total Carbohydrate
43 g
Dietary Fiber
3 g
Soluble Fiber
0 g
Insoluble Fiber
1 g
Sugar
5 g
Total Fat
3 g
Saturated Fat
0 g
Monounsaturated Fat
1 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
15 %
Percent Calories from Carbohydrate
72 %
Percent Calories from Fat
13 %
Vitamin A
1480 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
3 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
1 mcg
Vitamin C
50 mg
Vitamin D
0 IU
Folate
17 mcg
Vitamin E
0 IU
Vitamin K
39 mcg
Pantothenic Acid
0 mg
Calcium
36 mg
Iron
3 mg
Phosphorus
170 mg
Potassium
219 mg
Sodium
277 mg
Zinc
2 mg