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Soba Noodle Salad

Dressing:

1/4

cup

Dashi or defatted chicken stock

2

tablespoons

low-sodium soy sauce

1/4

cup

rice vinegar

1

tablespoon

sugar

1

teaspoon

Asian sesame oil

Salad:

7

ounces dried soba noodles

1/2

or so cup finely julienned daikon or breakfast radishes

1

cup

daikon radish sprouts, loosely packed

1

small

onion, cut in half, thinly sliced, rinsed, and drained

2

tablespoons

finely chopped green onion

1

tablespoon

sesame seeds, toasted

Japanese, seven-spice powder

1

Combine the dressing ingredients in a small bowl and set

2

aside.

3

Bring 2 quarts of lightly salted water to a boil in a large

4

pot over high heat. Separate the noodles and drop them into

5

the boiling water, stirring once or twice. When the water

6

begins to boil, add 1 cup of cold water. Repeat this procedure

7

twice cooking until the noodles are just tender, about 3 to 4

8

minutes. Drain in a colander. Rinse with cold water until

9

completely cooled, rubbing gently with hands to remove all

10

surface starch and drain well.

11

Toss the noodles with the dressing and arrange the daikon,

12

sprouts, onion, green onions, sesame seeds, and a dash of

13

seven-spice powder over the top.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (6.8 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 8 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

156.92

Calories From Fat (25%)

38.94

% Daily Value

Total Fat 4.65g

7%

Saturated Fat 0.67g

3%

Cholesterol 0mg

0%

Sodium 1032.03mg

43%

Potassium 707.56mg

20%

Total Carbohydrates 49.03g

16%

Fiber 2.78g

11%

Sugar 16g

 

Protein 5.16g

10%