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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
5 tablespoons low-sodium soy sauce |
4 tablespoons seasoned rice (sushi) vinegar |
1 tablespoon fresh lemon juice |
1 teaspoon sugar |
1 tablespoon vegetable oil |
8 ounces soba (buckwheat) noodles, whole wheat spaghetti, or fettuccine noodles |
4 scallions, thinly sliced |
1/2 english cucumber, peeled, seeded, and thinly sliced, about 1 cup (or 2 regular cucumbers) |
2 cups broccoli-heart (or cabbage) coleslaw mix |
Directions:
1. In a small bowl, combine the soy sauce, vinegar, lemon juice, sugar, and oil, and whisk until well blended. Bring a pot of salted water to a boil and cook soba noodles until just tender (but not mushy), about 3 to 4 minutes. Drain and rinse under cold water until noodles are cool. Drain well. In a large bowl, combine the noodles, scallions, cucumber, and slaw and toss with soy dressing. Serve at room temperature or chilled, if desired.
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