Soba Noodle Salad with Vegetables and Tofu

Yield: 5 servings (serving size: 2 cups)

Ingredients

• Dressing:
• 1/2  cup  low-sodium soy sauce
• 1/4  cup  packed brown sugar
• 1  tablespoon  sesame seeds, toasted
• 2  tablespoons  orange juice
• 1  tablespoon  bottled minced or minced peeled fresh ginger
• 1  tablespoon  rice vinegar
• 2  teaspoons  dark sesame oil
• 1  teaspoon  bottled minced garlic
• 1  teaspoon  chile paste with garlic
• 
  Salad:
• 4  cups  hot cooked soba (about 8 ounces uncooked buckwheat noodles) or whole wheat spaghetti
• 3  cups  very thinly sliced napa (Chinese) cabbage
• 2  cups  fresh bean sprouts
• 1  cup  shredded carrot
• 1/2  cup  chopped fresh cilantro
• 1  (12.3-ounce) package firm tofu, drained and cut into 1-inch cubes

Preparation

To prepare dressing, combine first 9 ingredients in a small bowl; stir with a whisk.

To prepare salad, combine noodles and remaining ingredients in a large bowl. Drizzle with dressing, tossing well to coat.

Nutritional Information

Calories:

336 (19% from fat)

Fat:

7g (sat 1g,mono 1.8g,poly 3g)

Protein:

15.1g

Carbohydrate:

53.8g

Fiber:

2.8g

Cholesterol:

0.0mg

Iron:

6.6mg

Sodium:

850mg

Calcium:

169mg