Noodle Salad

noodle-salad
Photo by Maura McEvoy
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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

Ingredients

  1. Check 5tablespoons low-sodium soy sauce
  2. Check 4tablespoons seasoned rice (sushi) vinegar
  3. Check 1tablespoon fresh lemon juice
  4. Check 1teaspoon sugar
  5. Check 1tablespoon vegetable oil
  6. Check 8ounces 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 2cups 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.