Wouldn’t you love to walk into your kitchen, wave a magic wand, and make a simple, delicious, nourishing dinner appear? In just under 15 minutes, you can have this soba noodle salad with fresh and crispy vegetables on the table. Soba noodles are Japanese buckwheat noodles known to contain all eight essential amino acids, antioxidants, and other essential nutrients. Soba is also very easy to digest!
Yields: 6 servings | Serving Size: 3/4 cup | Calories: 217 | Total Fat: 6 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 311 mg | Carbohydrates: 36 g | Dietary Fiber: 4 g | Sugars: 5 g | Protein: 7 g | SmartPoints: 7
- 4 tablespoons lite soy-sauce, optional Tamari
- 2 tablespoons rice wine vinegar
- 1 tablespoon honey
- 2 tablespoons sesame oil
- 2-inch ginger, peeled and grated
- 7 ounces soba noodles
- 2 carrots
- 1 cucumber
- 1 endive
- 1 tablespoon toasted sesame seeds
- 1 tablespoon pine nuts (optional)
- 2 tablespoons chives, finely chopped
- In a small bowl, lightly whisk the soy sauce, rice wine vinegar, honey, sesame oil and ginger. Set aside.
- Peel and slice the vegetables to uniform, small pieces. Set aside.
- Over medium - high heat, boil some water in a pot. When it boils, add the soba noodles and cook for about 4 minutes or follow the number of minutes indicated in the pack. Drain the noodles then rinse with cold water under the faucet. Drain completely.
- In a bowl, mix the soba noodles with the sauce then add the vegetables, sesame seeds, pine nuts and chives. Serve hot or cold.
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