Soba Salad With Soy-Wasabi Vinaigrette |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
Another recipe from the Best of Cooking Light magazine. I love the ingredients in this dish and I especially love wasabi along with edamame. Can't wait to try this dish!!! Ingredients:
1 garlic clove |
6 ounces japanese soba noodles, uncooked |
1 cup frozen shelled edamame |
4 ounces snow peas, trimmed and halved crosswise (about 1 1/2 cups) |
4 ounces whole baby carrots, quartered lengthwise |
3 tablespoons rice wine vinegar |
3 tablespoons low sodium soy sauce |
1 tablespoon sesame oil |
1 tablespoon prepared wasabi paste |
1/2 cup radish, thinly sliced |
Directions:
1. Mince garlic; let stand 10 minutes. Cook the noodles according to package directions omitting salt and fat. Drain and rinse noodles under cold water; drain well.
2. Steam edamame, peas, and carrots for 4 minutes or until crisp-tender. Drain and plunge vegetables into ice water; drain.
3. Combine garlic, rice vinegar, soy sauce, oil and wasabi in a large bowl; stir with a whisk. Add noodles, vegetable mixture and radishes; toss gently to coat. Serve immeditely.
|
|