Soba Noodle Salad

8 ounces buckwheat soba noodles

3 tablespoons rice vinegar

1 1/2 tablespoons Asian sesame oil

1 tablespoon low-sodium soy sauce

1 tablespoon minced peeled ginger

1/2 teaspoon wasabi powder (optional; see notes)

1 1/2 cups protein (choose 1 item from

3 cups vegetables (choose 2 to 5 items from

Step 1

In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add noodles and cook until tender to bite, 3 to 6 minutes. Drain noodles and rinse gently under cold running water until cool.

Step 2

Meanwhile, in a large bowl, mix rice vinegar, sesame oil. soy sauce, ginger, and wasabi, if using. Pour about half the dressing into a small container; cover and reserve. Add noodles to large bowl and mix to coat; cover and chill until cold, about 1 hour, or up to 1 day.

Step 3

Just before serving, add protein, vegetables, and reserved dressing to noodles; mix to coat.

Step 4

Protien Options: Sliced tofu, shredded chicken, cooked shrimp

Step 5

Vegetable Options: Baby spinach leaves, sliced green onions, orange segments, slivered Napa cabbage, shredded carrots, snow peas, thinly sliced red or yellow bell peppers, sliced cucumbers, broccoli florets

Nutrition Facts

Servings 0

Amount Per Serving
Calories 480Calories from Fat 24

% Daily Value *
Total Fat 13g20%

Saturated Fat 2.5g13%
Cholesterol 63mg21%
Sodium 914mg39%
Total Carbohydrate 64g22%

Dietary Fiber 2.5g10%
Protein 33g66%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Soba Noodle Salad