Ingrédients pour Soba Salad With Soy Wasabi Vinaigrette
- Garlic Clove
- 8 ounces soba noodles
- 1 cup shelled edamame
- Snow Peas
- Baby Carrots
- Rice Wine Vinegar
- Low Sodium Soy Sauce
- Sesame Oil
- Wasabi Paste
- Radish
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Comment préparer Soba Salad With Soy Wasabi Vinaigrette
- Mince 2 cloves of garlic.
- Let minced garlic stand for 10 minutes to mellow.
- Cook 8 ounces of soba noodles according to package directions, omitting salt and fat.
- Drain noodles and rinse under cold water until completely cool. Drain well.
- Steam 1 cup shelled edamame, 1/2 cup frozen peas, and 1/2 cup sliced carrots for 4 minutes, or until crisp-tender.
- Immediately plunge vegetables into ice water to stop cooking and preserve color. Drain well.
- In a large bowl, whisk together 2 cloves minced garlic, 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 2 tablespoons sesame oil, and 1/2 teaspoon wasabi paste (or to taste).
- Add the cooked soba noodles, steamed vegetables, and 1/2 cup thinly sliced radishes to the bowl.
- Gently toss to coat all ingredients evenly with the vinaigrette.
- Serve immediately for the best flavor and texture.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
11g
Fat
5g
Carbs
15g