Soba Salad with Soy-Wasabi Vinaigrette

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