Soba Noodle Salad With Shitakes and Spinach
Per ServingSoba Noodle Salad With Shitakes and Spinach |
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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.