Noodle Salad

Noodle Salad
Maura McEvoy
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Serves 4
preparation
10
minutes
cooking
30
minutes

Ingredients

5
tablespoons
low-sodium soy sauce
4
tablespoons
seasoned rice (sushi) vinegar
1
tablespoon
fresh lemon juice
1
teaspoon
sugar
1
tablespoon
vegetable oil
8
ounces
soba (buckwheat) noodles, whole wheat spaghetti, or fettuccine
4
scallions, thinly sliced
1/2
English cucumber, peeled, seeded, and thinly sliced, about 1 cup (or 2 regular cucumbers)
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.
Susan Quick
May 2000

Nutritional Information

  • Per Serving
  • Calories From Fat 45
  • 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
What does this mean? See Nutrition 101.

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