soba noodle salad with vegatables and tofu Recipe
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Category: |
Category: |
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Ingredients: |
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
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Directions: |
Directions: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. |
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Number Of
Servings: |
Number Of
Servings:5 |
Preparation
Time: |
Preparation
Time:4 min |
Personal
Notes: |
Personal
Notes: Amount per serving
Calories: 336
Calories from fat: 19%
Fat: 7g
Saturated fat: 1g
Monounsaturated fat: 1.8g
Polyunsaturated fat: 3g
Protein: 15.1g
Carbohydrate: 53.8g
Fiber: 2.8g
Cholesterol: 0.0mg
Iron: 6.6mg
Sodium: 850mg
Calcium: 169mg
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