These cold Japanese buckwheat noodles (soba noodles) are incredibly refreshing on a warm summer day. Once cooked, toss them with a little oil to prevent them from sticking. Add the dressing just before serving so that the noodles don't absorb it all.
- Portion size 6 servings
- Credits : Canadian Living Magazine: Summer Entertaining, Summer 2014
Ingredients
Method
In saucepan of boiling water, cook noodles according to package directions, adding edamame for last 1 minute of cooking. Drain and rinse under cold water; drain again. Toss with vegetable oil. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)Whisk together soy sauce, lime juice, sesame oil and ginger. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
In large bowl, toss together noodle mixture, yellow pepper, green onions and dressing. Top with cilantro and sesame seeds.
Nutritional facts Per each of 6 servings: about
- Fibre 3 g
- Sodium 364 mg
- Sugars 2 g
- Protein 9 g
- Calories 203.0
- Total fat 8 g
- Potassium 267 mg
- Cholesterol 0 mg
- Total carbohydrate 27 g
%RDI
- Iron 11.0
- Folate 53.0
- Calcium 3.0
- Vitamin A 2.0
- Vitamin C 67.0
