Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Pesto Soba Noodle Salad
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- Level: Easy
- Total: 25 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 227
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 10 g
- Cholesterol
- 1 mg
- Sodium
- 798 mg
This five-ingredient side relies on the unexpected pairing of pesto and ponzu sauce to create a bright, herby, tangy dressing to coat soba noodles. Cucumbers and bean sprouts are added for their cool and crunchy texture and freshness. This is the perfect side for grilled meat or fish, or it would even be a great warm-weather vegetarian main dish.
- Level: Easy
- Total: 25 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 227
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 10 g
- Cholesterol
- 1 mg
- Sodium
- 798 mg
Ingredients
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Directions
- Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water until completely cooled; set aside.
- Combine the pesto and ponzu sauce in a large bowl. Halve the cucumbers crosswise, then cut each half into planks about 1/4 inch thick; cut the planks into 1/4-inch-thick matchsticks.
- Shake off any excess water from the noodles and add them to the bowl with the dressing. Add the cucumbers and bean sprouts and toss to coat. Season with salt and pepper to taste.
