| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Japanese |
Veg10 |
1 |
servings |
INGREDIENTS
| 6 |
oz |
Japanese soba noodles |
|
|
OR angel hair pasta |
| 3 |
tb |
Sesame oil; divided |
| 1 |
bn |
Broccoli; florets & stems |
| 1 |
c |
Red cabbage; thinly sliced |
| 1 |
c |
Carrots; grated |
|
|
(coarsely packed) |
| 1/2 |
c |
Green onion; thinly sliced |
| 1/2 |
c |
Sliced almonds; toasted |
| 1/4 |
c |
Vegetable oil |
| 1/3 |
c |
Rice vinegar |
| 3 |
tb |
Soy sauce |
| 2 |
ts |
Minced fresh ginger |
| 1 |
|
Clove garlic; minced |
|
|
A few drops hot chili oil |
INSTRUCTIONS
SALAD
DRESSING
Cook the noodles as per package instructions. Drain, rinse, and toss
with 1 tablespoon of the sesame oil. Set aside.
Cut broccoli florets into bite-size pieces. Lightly blanch in boiling
salted water. Drain, then run under cold water to stop the cooking
process. Drain again. Peel and thinly slice the broccoli stems.
Combine the stem, florets, cabbage, carrots, onions, and almonds in a
nonreactive container
Combine the vegetable oil, rice vinegar, the remaining sesame oil, soy
sauce, fresh ginger, garlic, and chili oil. Mix well. Add noodles and
dressing to the vegetable mixture, mixing well. Taste and adjust
seasonings
Makes 6 to 8 servings.
The Steamboat Inn, Steamboat, Oregon.
Per serving: 2149 Calories (kcal); 137g Total Fat; (53% calories from
fat); 64g Protein; 204g Carbohydrate; 0mg Cholesterol; 4668mg Sodium
Food Exchanges: 9 Grain(Starch); 1 1/2 Lean Meat; 11 1/2 Vegetable; 0
Fruit; 25 1/2 Fat; 1/2 Other Carbohydrates
Recipe by: The Steamboat Inn, Oregon
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