Buckwheat Noodle Salad with Tamari Dressing |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 10.5-ounce package soba noodles (Japanese-style buckwheat noodles) | 1/2 cup tamari soy sauce | 2 tablespoons fresh lemon juice |
| 1 tablespoons golden brown sugar | 1 tablespoon prepared white horseradish | 1 tablespoon minced fresh ginger |
| 3/4 cup thin strips peeled seeded cucumber | 3/4 cup thin strips peeled carrots | 3/4 cup thin strips red bell pepper |
| 3/4 cup thin strips green onions | ||
| 1 | Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring occasionally, about 6 minutes. Drain. Transfer noodles to bowl of ice water to cool quickly. Drain well. |
| 2 | Whisk tamari and next 4 ingredients in small bowl until sugar dissolves. Combine noodles and tamari dressing in bowl; toss to coat. Season with salt and pepper. |
| 3 | Arrange cucumber, carrots, bell pepper, and onions atop noodles and serve. |