Soba Noodle Salad Recipe
This soba noodle salad recipe has a wonderful vinaigrette filled with delicious Asian flavors. Soba noodles are Japanese noodles made with buckwheat flour or a combination of buckwheat and wheat flours. Buckwheat is a completely different grain and totally gluten free.
Ingredients
- 8 ounces soba noodles
- 1 1/2 teaspoons vegetable oil
- 10 mushrooms, sliced
- 1 onion, sliced
- 1 carrot, shaved or cut into thin julienne strips
- 1/2 red pepper, chopped
- 1 bunch spinach, or baby kale
- 1/4 cup water
- 2 cups bok choy, sliced
- 3 tablespoons teriyaki sauce
- 2 tablespoons rice vinegar
- 1 tablespoon dark sesame oil
- 2 cloves garlic, minced
- 2 teaspoons hoisin sauce
- 1/4 teaspoon Asian chili sauce
Instructions
- Cook noodles in a large pot of boiling salted water for 6 to 8 minutes or until just tender. Be careful to not overcook the noodles. Drain and rinse under cold running water to cool. Place in a large bowl.
- Heat 1 1/2 teaspoons of oil in a large nonstick skillet over medium-high heat until hot. Add the mushrooms, onions, carrots and peppers and cook for five minutes or until tender. Place in the bowl with the noodles.
- To the same skillet add the spinach and water. Cook for one to two minutes or until the spinach is just wilted, stirring constantly. Add the spinach to the bowl. Cook the bok choy, adding a little more water if necessary, for 2 to 3 minutes or until barely tender. Add the bok choy to the noodles and toss to combine.
- In a medium bowl, whisk together all the vinaigrette ingredients. Pour over the salad and toss it all together well to combine.
Nutrition
Calories: 311kcalCarbohydrates: 56gProtein: 14gFat: 6gSaturated Fat: 2gCholesterol: 1mgSodium: 1105mgPotassium: 1024mgFiber: 4gSugar: 7gVitamin A: 12548IUVitamin C: 63mgCalcium: 162mgIron: 5mg
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