Soba Salad with Soy-Wasabi Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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In addition to their satisfying textures, steamed vegetables retain more water-soluble nutrients than their boiled counterparts. Curly soba noodles, found in the international or ethnic aisle of your grocery store, impart a neutral flavor that works well in this Asian-inspired entrée. Ingredients:
1 garlic clove, minced |
6 ounces japanese curly noodles (chucka soba), uncooked |
1 cup frozen shelled edamame (green soybeans) |
4 ounces snow peas, trimmed and halved crosswise (about 1 1/2 cups) |
4 ounces whole baby carrots, quartered lengthwise |
3 tablespoons rice vinegar |
3 tablespoons low-sodium soy sauce |
1 tablespoon sesame oil |
1 tablespoon prepared wasabi paste |
1/2 cup thinly sliced radishes |
Directions:
1. Prepare garlic; let stand 10 minutes.
2. Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water; drain well.
3. Steam edamame, peas, and carrots 4 minutes or until crisp-tender. Drain and plunge vegetables into ice water; drain.
4. Combine garlic, vinegar, soy sauce, oil, and wasabi in a large bowl; stir with a whisk. Add pasta, vegetable mixture, and radishes; toss gently to coat. Serve immediately.
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