Recipe courtesy of Michele Urvater
Asian Soba Salad
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 527
- Total Fat
- 25
- Saturated Fat
- 4
- Carbohydrates
- 55
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 25
- Cholesterol
- 120
- Sodium
- 1452
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
Ingredients
8 ounces Soba (Japanese buckwheat noodles)
1 tablespoon peanut oil
2 carrots, cut into match sticks
1/4 pound snow peas, trimmed
1 cup bean sprouts
1 package enoki mushrooms, trimmed
1/2 pound cooked shrimp or other shellfish
1/3 cup minced scallion, including green
1/4 cup rice vinegar
1 tablespoon minced fresh ginger root
2 tablespoons soy sauce
4 tablespoons peanut oil
2 tablespoons Asian sesame oil
2 teaspoons minced garlic
1 teaspoon honey
1 tablespoon minced fresh cilantro
Directions
- In a pot of boiling salted water cook the Soba for 5 minutes, or until al dente, drain and transfer to large bowl. Toss with oil. In large saucepan of boiling salted water add carrots and cook 2 minutes, add snowpeas and bean sprouts and bring water back to boil. Drain vegetables and refresh. Pat dry.
- Add vegetables to bowl of pasta along with seafood and minced scallion.
- Make the dressing: In blender or processor combine all ingredients and blend until combined well. Toss salad with dressing.