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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Wasabi powder adds a little heat to this dressing. Look for it in the spice or ethnic-food section of the supermarket or in Asian markets. Ingredients:
8 ounces buckwheat soba noodles |
3 tablespoons rice vinegar |
1 1/2 tablespoons asian sesame oil |
1 tablespoon low-sodium soy sauce |
1 tablespoon minced peeled ginger |
1/2 teaspoon wasabi powder (optional; see notes) |
1 1/2 cups protein (choose 1 item from |
3 cups vegetables (choose 2 to 5 items from |
Directions:
1. In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add noodles and cook until tender to bite, 3 to 6 minutes. Drain noodles and rinse gently under cold running water until cool.
2. Meanwhile, in a large bowl, mix rice vinegar, sesame oil. soy sauce, ginger, and wasabi, if using. Pour about half the dressing into a small container; cover and reserve. Add noodles to large bowl and mix to coat; cover and chill until cold, about 1 hour, or up to 1 day.
3. Just before serving, add protein, vegetables, and reserved dressing to noodles; mix to coat.
4. Protien Options: Sliced tofu, shredded chicken, cooked shrimp
5. Vegetable Options: Baby spinach leaves, sliced green onions, orange segments, slivered Napa cabbage, shredded carrots, snow peas, thinly sliced red or yellow bell peppers, sliced cucumbers, broccoli florets
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