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Diabetes Forecast

The Healthy Living Magazine

Sugar Snap Pea and Soba Salad

Per Serving

Sugar Snap Pea and Soba Salad

Makes: 10 servings
Serving Size: 1 cup
Calories 100
Fat 3.5 g
Saturated Fat 0.5 g
Trans Fat 0 g
Carbohydrate 15 g
Fiber 2 g
Sugars 3 g
Cholesterol 0 mg
Sodium 150 mg
Potassium 135 mg
Protein 3 g
Phosphorus 40 mg
Choices: Starch 0.5, Nonstarchy Vegetable 1, Fat 0.5
  • Makes: 10 servings
  • Serving Size: 1 cup
  • Preparation Time: 20 minutes
  • Cooking Time: 5 minutes

Ingredients

8 oz. soba noodles
3 cups sugar snap peas, trimmed and cut diagonally in half
2 large carrots, peeled and julienned
1 small red pepper, diced
2 Tbsp. minced shallots
Dressing
2 Tbsp. peanut oil
2 Tbsp. lower-sodium soy sauce
1 Tbsp. dry sherry
Juice of 1/2 lime
1 tsp. dark sesame oil
Pinch crushed red pepper flakes

1/4 cup minced fresh cilantro

Directions

  1. Bring a 6-quart pot of water to boiling. Add the soba noodles and cook for 5 minutes. In the last 20 seconds of cooking, add the sugar snap peas. Drain and rinse the noodle-pea mixture in cool water. Drain again.
  2. Place the noodles and peas in a large bowl. Add the carrots, pepper, and shallots.
  3. Whisk together the dressing ingredients and add to the noodles. Top the salad with cilantro to serve.
 
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