Noodle Salad

noodle-salad
Photo by Maura McEvoy
Noodle Salad 3.2 9 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 289 calories
    • Calories 45 calories from fat
    • Fat 5 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 872 mg
    • Protein 11 g
    • Carbohydrate 50 g
    • Sugar 9 g
    • Fiber 4 g
    • Iron 3 mg
    • Calcium 59 mg

In a small bowl, combine the soy sauce, vinegar, lemon juice, sugar, and oil. Set aside.Bring a pot of salted water to a boil and cook the soba noodles until just tender, about 3 to 4 minutes.Drain the noodles and rinse under cold water until they are cool. Drain well.In a large bowl, combine the noodles, scallions, cucumber, and slaw and toss with the dressing. Serve at room temperature or chilled.

Ingredients

  1. Check 5 tablespoons low-sodium soy sauce
  2. Check 4 tablespoons seasoned rice (sushi) vinegar
  3. Check 1 tablespoon fresh lemon juice
  4. Check 1 teaspoon sugar
  5. Check 1 tablespoon vegetable oil
  6. Check 8 ounces soba (buckwheat) noodles, whole wheat spaghetti, or fettuccine
  7. Check 4 scallions, thinly sliced
  8. Check 1/2 English cucumber, peeled, seeded, and thinly sliced, about 1 cup (or 2 regular cucumbers)
  9. Check 2 cups broccoli-heart (or cabbage) coleslaw mix

Directions

  1. In a small bowl, combine the soy sauce, vinegar, lemon juice, sugar, and oil. Set aside.
  2. Bring a pot of salted water to a boil and cook the soba noodles until just tender, about 3 to 4 minutes.
  3. Drain the noodles and rinse under cold water until they are cool. Drain well.
  4. In a large bowl, combine the noodles, scallions, cucumber, and slaw and toss with the dressing. Serve at room temperature or chilled.