Sesame Soba Noodle And Vegetable Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Asian | Salads | 6 | Servings |
INGREDIENTS
| 2 | T | Sesame seeds |
| 12 | oz | Dried buckwheat noodles |
| fancy soba* | ||
| 4 | T | Peanut oil |
| 1 | T | Oriental sesame oil |
| 6 | T | Seasoned rice vinegar* |
| 12 | oz | English hothouse cucumber |
| seeded shredded | ||
| 8 | oz | Carrots, peeled shredded |
| 6 | Radishes, trimmed sliced | |
| 3 | Green onions, thinly sliced |
INSTRUCTIONS
Buckwheat noodles and seasoned rice vinegar are available at Asian markets and in the Asian section of some supermarkets. Toast sesame seeds in heavy small skillet over medium-low heat. Cool. Cook noodles in pot of boiling salted water until just tender but still firm to bite, about 8 minutes. Drain. Rinse noodles under cold water until cool. Drain well; transfer to large bowl. Add both oils and toss to coat. Mix vinegar and all remaining ingredients into noodles. Season with salt and pepper. Sprinkle with sesame seeds and serve. Bon Apptit July 1995 Posted to MM-Recipes Digest V4 #008 From: Julie Bertholf <jewel1@ix.netcom.com> Date: Mon, 6 Jan 1997 23:43:22 -0800
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Nutrition (calculated from recipe ingredients)
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Calories: 117
Calories From Fat: 78
Total Fat: 10.6g
Cholesterol: 0mg
Sodium: 31.8mg
Potassium: 277.5mg
Carbohydrates: 11.3g
Fiber: 1.7g
Sugar: 2.1g
Protein: 1g