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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Ingredients:
6 oz soba (japanese buckwheat noodles) |
1 teaspoon asian sesame oil |
1 medium red bell pepper, cut lengthwise into thin strips |
1/2 english cucumber (8 oz), seeded and cut into 1/8-inch-thick matchsticks |
1/2 lb jicama (1/2 medium), peeled and cut into 1/8-inch-thick matchsticks |
2 oz mizuma or chopped trimmed baby mustard greens (2 cups) |
4 scallions, cut into 3-inch-long julienne strips |
1 tablespoon seasoned rice vinegar |
1/4 teaspoon salt |
Directions:
1. Bring 4 quarts salted water to a rolling boil in a 5- to 6-quart pot over moderately high heat. Stir in noodles and 1/2 cup cold water. When water returns to a boil, add another 1/2 cup cold water and bring to a boil again, then repeat procedure once more. Test noodles for doneness (soba should be just tender but still firm and chewy throughout). Drain noodles in a colander and rinse well under cold water, then drain again, thoroughly. Toss noodles with sesame oil in a large bowl.
2. Toss together remaining ingredients in another bowl, then add to noodles and toss again to combine.
3. Each serving contains about 122 calories and 1 gram fat. Nutritional analysis provided by Gourmet
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