Soba Noodle Salad With Shitakes and Spinach
Per ServingSoba Noodle Salad With Shitakes and Spinach |
||
|---|---|---|
| Makes: 6 servings | ||
| Serving Size: 1 1/4 cup | ||
| Calories | 220 | |
| Fat | 9 | g |
| Saturated Fat | 1 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 31 | g |
| Fiber | 3 | g |
| Sugars | 4 | g |
| Cholesterol | 0 | mg |
| Sodium | 395 | mg |
| Potassium | 515 | mg |
| Protein | 8 | g |
| Choices: Starch 1 1/2, Vegetable 2, Fat 1 1/2 | ||
- Makes: 6 servings
- Serving Size: 1 1/4 cup
Ingredients
| 6 | portions (8 oz.) soba noodles | |
| 3 | Tbsp. | grapeseed or vegetable oil, divided use |
| 12 | large | shitake mushrooms, stems removed and caps julienned |
| 1 | lb. | baby spinach |
| 1 1/2 | Tbsp. | light soy sauce |
| 2 | Tbsp. | rice vinegar |
| 2 | tsp. | dark sesame oil |
| 1 | tsp. | local honey or agave nectar |
| 1 | tsp. | wasabi paste or sriracha (optional) |
| 1 | scallion, trimmed and thinly sliced | |
| 1/3 | cup | drained and tightly packed pickled ginger |
| Toasted sesame seeds |
Directions
- Bring a medium pot filled with water to boil over high heat. Add the noodles and cook until al dente, about 3 minutes. Drain and shock under cold running water or in an ice bath (water and ice mixed). Drain well and transfer to a mixing bowl.
- In a large skillet or wok over high heat, add 2 Tbsp. grapeseed oil and stir-fry the mushrooms until just wilted, about 1 minute. Add the spinach and continue to stir-fry until just wilted, about 1 minute more. Add to the noodles.
- In a bowl, whisk together the remaining grapeseed oil, soy sauce, vinegar, sesame oil, honey, and wasabi. Drizzle over the noodles, tossing to mix the ingredients well. Divide among 6 individual portions, and garnish with some scallion, pickled ginger, and sesame seeds.
Adapted from Asian Flavors Diabetes Cookbook by Corinne Trang.
