Cold Soba Salad with Crisp Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The gentle, nutty flavor of soba noodles, which are made with buckwheat flour, complements the fresh crunch of vegetables in this cold side salad. Ingredients:
8 ounces dried soba noodles |
1/4 cup reduced-sodium soy sauce |
2 tablespoons mirin |
1 tablespoon unseasoned rice vinegar |
1/2 teaspoon toasted sesame oil |
1 teaspoon sugar |
1 english cucumber, halved and sliced |
1 medium carrot, cut into 2-in. matchsticks |
1 chunk daikon (about 6 oz.), cut into 2-in. matchsticks |
1 red bell pepper, halved and sliced thinly |
1 yellow bell pepper, halved and sliced thinly |
4 green onions, sliced diagonally |
Directions:
1. Cook soba as package directs. Drain, cool, and pat dry with towels.
2. Mix soy sauce, mirin, vinegar, sesame oil, and sugar in a small bowl.
3. Combine noodles and vegetables in a large serving bowl. Pour half the dressing over noodles, tossing well to coat. Serve with remaining dressing on the side.
4. Note: Nutritional analysis is per 1-cup serving without extra dressing.
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