Easy Soba Noodle Salad Recipe


Nutrition

Cal/Serving: 322
Daily Value: 16%
Servings: 4

Low-Fat
Low-Fat-Abs, Vegetarian, Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Fish-Free, Shellfish-Free
Fat2g4%
Saturated0g2%
Carbs69g23%
Fiber3g11%
Sugars12g0%
Protein13g25%
Sodium1338mg56%
Calcium82mg8%
Magnesium94mg23%
Potassium461mg13%
Iron3mg17%
Zinc2mg12%
Vitamin A4713IU94%
Vitamin C24mg40%
Thiamin (B1)0mg26%
Riboflavin (B2)0mg10%
Niacin (B3)3mg15%
Vitamin B60mg16%
Folic Acid (B9)67µg17%
Vitamin B120µg0%
Vitamin E0mg2%
Vitamin K38µg47%
Fatty acids, total monounsaturated1g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

“Cheesy” Kale Chips
Instead of grabbing a bag of potato chips, make a batch of healthy kale chips from Paulding &...
Mongolian Skirt Steak
Executive Chef Kevin Long (from the kitchens of Red Lantern Restaurant and Lounge in Boston’s...
Carrot Muffins Recipe
A healthy take on carrot cake. Utilize Greek yogurt and canola oil to produce moist, flavorful...

Emily Jacobs

Buckwheat soba noodles are dressed with miso dressing and tossed with fresh vegetables. 

Click here to see 10 Quick and Easy Vegetarian Recipes

INGREDIENTS

For the dressing :

  • 2 tablespoons rice-wine vinegar
  • 2 tablespoons white miso
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 tablespoons lime juice
  • 1 teaspoon grated ginger

For the salad :

  • 9 1/2 ounces soba noodles
  • 1/2 cup thinly sliced radishes
  • 1/2 cup thinly sliced scallions
  • 1/2 cup diced green bell pepper
  • 1 cup peeled and sliced cucumbers
  • 1 cup shredded carrots
  • 1 tablespoon sesame seeds

DIRECTIONS

For the dressing :

Whisk all the ingredients together in a large bowl.

For the salad :

Fill a large pot with water and bring to a boil. Add in the soba noodles and cook for 4 minutes. Drain, rinse under cold water, and drain again.

Add the soba noodles to the large bowl with the dressing and mix to combine. Add in the radishes, scallions, bell peppers, cucumbers, and carrots. Stir to combine. Cover with plastic wrap and refrigerate for 30 minutes for flavors to meld and for salad to chill.

In a small skillet, dry-roast the sesame seeds over medium heat for about 3 minutes, until toasted and fragrant. Sprinkle over chilled salad for serving.

Recipe Details

Servings: 4
Cuisine: Asian
Special Designations: Vegetarian, Healthy

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human