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Soba Salad with Soy-Wasabi Vinaigrette

Cooking Light

Photo: Randy Mayor; Styling: Cindy Barr

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Good, Solid Recipe

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.

Yield: 4 servings (serving size: about 1 1/2 cups)

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

Preparation

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.

Nutritional Information

Calories:
274 (20% from fat)
Fat:
6g (sat 0.7g,mono 1.6g,poly 2.2g)
Protein:
9.2g
Carbohydrate:
41.6g
Fiber:
4g
Cholesterol:
0.0mg
Iron:
2mg
Sodium:
740mg
Calcium:
47mg
Jackie Mills, MS, RD, Cooking Light, JULY 2008