Photo: Anna Pelzer
Soba Noodle Salad
18 ingredients
15 min + 10 min
3
openrecipes
The soba noodles are made of buckwheat and they are fat- and cholesterol-free. A much healthier choice than regular pasta or egg noodles. I love the nutty, earthy flavor of the buckwheat. I especially like this recipe because of the fresh ginger.
Estimated Nutrition (whole recipe, rough)
846
Calories
27g
Protein
35g
Fat
112g
Carbs
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Peanut | 1 oz (28g) | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Brussels Sprout | 1 cup (156g) | 56 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sesame Seed | 1 tbsp (9g) | 52 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Spinach | 1 cup raw (30g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 ounces, weight FOR THE NOODLES:
- 1 teaspoon Soba Noodles, Dried
- 1 cup Sesame Seed Oil
- ½ cups Kale, Raw And Chopped
- 1 cup Shitake Mushrooms, Sliced
- ¼ cups Cabbage, Shredded
- ¼ cups Purple Cabbage, Shredded
- ¼ cups Brussels Sprouts, Shredded
- 2 Sugar Snap Peas, Sliced
- ¼ cups Scallions, Chopped
- ¼ cups Toasted Peanuts, Crushed
- ⅛ cups FOR THE DRESSING:
- 3 Tablespoons Soy Sauce
- 1 Tablespoon Balsamic Vinegar
- 2 Tablespoons Rice Wine Vinegar
- 2 Tablespoons Fresh Ginger, Minced
- 2 Tablespoons Sesame Seed Oil
- ¼ cups Lemon Juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes