Ingredients for Oriental Cold Noodle Salad Low Fat Vegetarian
- 8 ounces soba noodles (or 1 pound angel hair pasta)
- 2 tablespoons dark sesame oil
- 3 tablespoons rice vinegar
- Reduced Sodium Soy Sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 clove minced garlic
- 1/4 teaspoon cayenne pepper (or more, to taste)
- Carrot
- 1/2 cup thinly sliced green onions
- 1 tablespoon sesame seeds
- Freshly ground black pepper, to taste
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How to Make Oriental Cold Noodle Salad Low Fat Vegetarian
- Cook 8 ounces of soba noodles (or 1 pound angel hair pasta) according to package directions. Drain and rinse under cold water until completely chilled. Drain again.
- Cut the noodles into 3-4 inch lengths and place in a large bowl.
- Add 1 cup grated carrots and 1/2 cup thinly sliced green onions to the bowl.
- In a separate bowl, whisk together 2 tablespoons dark sesame oil, 3 tablespoons rice vinegar, 2 tablespoons soy sauce, 1 tablespoon lime juice, 1 tablespoon brown sugar, 1 clove minced garlic, and 1/4 teaspoon cayenne pepper (or more, to taste). Whisk until the brown sugar is completely dissolved.
- Pour the dressing over the noodles and vegetables. Add 1 tablespoon sesame seeds and toss gently to combine.
- Season with freshly ground black pepper to taste.
- Cover and refrigerate for at least 2 hours, or preferably longer, to allow the flavors to develop.
- If the noodles are too dry after chilling, add 1 teaspoon soy sauce at a time, tossing until the desired consistency is reached.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
21g
Fat
3g
Carbs
20g
