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Spicy Soba Noodle Salad

 
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A little bit of heat with a tangy sweet and sour taste. This cucumber soba salad for sure refreshes your taste buds while satisfies your tummy.

Yield

2

servings

Prep

8

min

Cook

5

min

Ready

15

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

Ingredients

2 bunches soba noodles
buckwheat noodles, 1 serving 1 bun
*
1 each english cucumber
cut into matchsticks
*
1 each carrots
peeled and cut into matchsticks
½ cup seaweed
roasted and sliced, 2 to 4 sheets
*
Spicy sauce:
2 tablespoons thai chili paste
or to taste, korean style, or chili garlic sauce
*
1 tablespoon rice vinegar
or to taste
1 tablespoon sugar
or to taste, or honey
1 teaspoon sesame oil
or to taste
1 x sesame seeds
toasted, for sprinkling
*

Directions

Mix together the sauce ingredients in a small bowl until well blended.

Chill in the fridge until ready to use.

Bring a large pot of water to a boil.

Boil the buckwheat noodles according to the direction on the package.

Rinse the noodles with cold water and drain well.

Arrange the noodles in the individual serving bowl, place vegetables on top.

Pour about 1 tablespoon of sauce or to taste over each bowl.

Place half of the boiled egg in the bowl and serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 46g (1.6 oz)
Amount per Serving
Calories 5737% of calories from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 21mg 1%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 1g
Vitamin A 103% Vitamin C 3%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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