Soba Noodle Salad with Citrus Vinaigrette

Look for soba noodles, often labeled buckwheat noodles, in the Asian section of supermarkets.

Yield: 4 servings (serving size: about 2 cups)

Ingredients

• 1  (8-ounce) package soba noodles
• 1 1/4  cups  frozen shelled edamame (green soybeans)
• 3/4  cup  matchstick-cut carrots
• 1/3  cup  sliced green onions
• 2  tablespoons  chopped fresh cilantro
• 1 1/2  teaspoons  chopped serrano chile
• 1  pound  peeled and deveined medium shrimp
• 1/4  teaspoon  salt
• 1/4  teaspoon  black pepper
• Cooking spray
• 2  tablespoons  fresh orange juice
• 2  tablespoons  fresh lime juice
• 1  tablespoon  low-sodium soy sauce
• 1  tablespoon  dark sesame oil
• 1  tablespoon  olive oil

Preparation

Cook noodles in boiling water 7 minutes or until almost al dente. Add soybeans to pan; cook 1 minute or until thoroughly heated. Drain. Place noodle mixture in a large bowl. Add carrots, onions, cilantro, and chile; toss.

Heat a large skillet over medium-high heat. Sprinkle shrimp with salt and pepper. Coat pan with cooking spray. Add shrimp; cook 1 1/2 minutes on each side. Add shrimp to noodle mixture.

Combine orange juice and remaining ingredients in a bowl, stirring well with a whisk. Drizzle juice mixture over noodle mixture; toss well.

Nutritional Information

Calories:

418 (22% from fat)

Fat:

10.2g (sat 1.3g,mono 4.3g,poly 2.4g)

Protein:

31.9g

Carbohydrate:

52.4g

Fiber:

3.4g

Cholesterol:

168mg

Iron:

5.5mg

Sodium:

922mg

Calcium:

101mg