Chopstick Noodle Salad
"I came up with this recipe because I needed a dish that could be taken to a party and enjoyed at room temperature." (Cooking Light magazine 8-04)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
low fat
quick
main dish
asian
noodles
dinner
lunch
fall
soy sauce
lunch
white meat free
tree nut free
nut free
contains gluten
red meat free
contains fish
shellfish free
contains pasta
dairy free
pescatarian
- 1/4 cup water
- 2 cloves garlic minced
- 1 tablespoon fish sauce
- 8 cups water
- 1 cup broccoli florets
- 2 tablespoons dark sesame oil
- 1/4 cup low-sodium soy sauce
- 2 8-oz package soba, uncooked
- 2/3 cup green onions sliced
- 1 cup cauliflower florets small
- 1 cup carrot 1/4-inch diagonally cut
- 1 cup yellow squash small
- Carbohydrate 62.1183722222222 g
- Cholesterol 0 mg
- Fat 5.25826111111111 g
- Fiber 2.02922219163842 g
- Protein 13.3438166666667 g
- Saturated Fat 0.775612222222222 g
- Serving Size 1 1 Serving (340g)
- Sodium 1376.60756944444 mg
- Sugar 60.0891500305838 g
- Trans Fat 0.405488333333334 g
- Calories 324 calories
1. Cook the noodles according to package directions, omitting salt and fat. 2. Combine onions and next 5 ingredients (through garlic) in a small bowl. 3. Bring 8 cups water to a boil in a large saucepan. Add cauliflower, carrot, and broccoli; cook 2 minutes. Add squash, and cook 1 minute. Drain vegetables in a colander. Combine noodles, onion mixture, and vegetables in a large bowl; toss to coat.
