Recipe courtesy of Ching-He Huang
Italian Soba Noodle Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 419
- Total Fat
- 18
- Saturated Fat
- 2
- Carbohydrates
- 55
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 13
- Cholesterol
- 0
- Sodium
- 1004
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
Ingredients
Dressing:
3 tablespoons mirin
3 tablespoons olive oil
3 tablespoons light soy sauce
3 tablespoons rice vinegar
Noodle Salad:
9 ounces dried soba noodles
Few dashes sesame oil
1 tablespoon vegetable oil
2 cloves garlic, minced
6 shiitake mushrooms, sliced
1 teaspoon light soy sauce
6 sun-dried tomatoes, sliced
1/4 cup sliced kalamata olives
To serve:
2 tablespoons peanuts, toasted and very finely chopped
Large handful arugula leaves
Directions
- For the dressing: In a small bowl, combine the mirin, olive oil, soy sauce and vinegar and mix well.
- For the salad: Cook the noodles according to the instructions on the packet. Drain and refresh under cold water, then add a few dashes of sesame oil to keep them from sticking and set aside.
- Heat a wok over high heat and add the vegetable oil. Add the garlic and mushrooms and stir-fry until the mushrooms begin to soften, 1 to 2 minutes (adding a splash of water if necessary to facilitate cooking). Season with the light soy sauce and remove from the heat.
- In a large serving bowl, add the noodles, mushrooms, sun-dried tomatoes and olives. Toss, and then pour the rice vinegar dressing over the salad. The dish is best kept refrigerated and served chilled.
- When ready to serve, sprinkle with ground peanuts and arugula.