Sugar Snap Pea and Soba Salad
Per ServingSugar 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
- 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.
- Place the noodles and peas in a large bowl. Add the carrots, pepper, and shallots.
- Whisk together the dressing ingredients and add to the noodles. Top the salad with cilantro to serve.
