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Category: SALADS
Prep Time: Cook Time: Total Time:
4 oz. buckwheat noodles (soba - a Japanese
pasta found inoriental food stores)
1 small yellow summer squash, halved
lengthwise, and cut crosswise into thin
slices (1 cup)
1 small zucchini, halved lengthwise and cut
crosswise into thin slices (1 cup)
1 cup halved cherry tomatoes
1/2 cup fresh bean sprouts
3 Tbs sodium-reduced soy sauce
2 Tbsp rice-vinegar
1/2 tsp grated gingerroot
1/2 tsp sesame oil
several drops bottled hot pepper sauce
8 oz. fresh spinach
1 Tbsp s;iced green onion (optional)
1 tsp toasted sesame seed (optional)
In a large saucepan cook the noodles according to the package directions. Before draining the paste, stir in the summer squash, zucchini and cherry tomatoes. Immediately drain. Rinse the pasta and vegetables under cold water; drain well. Return to the saucepan. Add the bean sprouts.
Meanwhile, in a small mixing bowl combine the soy sauce, vinegar, gingerroot, sesame oil and hot pepper sauce. Toss with the drained noodles and vegetables. Transfer to a spinach-lined platter. Sprinkle with the sliced green onion and sesame seed. Serve at room temperature or chilled.
makes 8 appetizer servings.
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Oriental Sesame-Noodle Salad
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Category: SALADS
Prep Time: Cook Time: Total Time:
4 oz. buckwheat noodles (soba - a Japanese
pasta found inoriental food stores)
1 small yellow summer squash, halved
lengthwise, and cut crosswise into thin
slices (1 cup)
1 small zucchini, halved lengthwise and cut
crosswise into thin slices (1 cup)
1 cup halved cherry tomatoes
1/2 cup fresh bean sprouts
3 Tbs sodium-reduced soy sauce
2 Tbsp rice-vinegar
1/2 tsp grated gingerroot
1/2 tsp sesame oil
several drops bottled hot pepper sauce
8 oz. fresh spinach
1 Tbsp s;iced green onion (optional)
1 tsp toasted sesame seed (optional)
In a large saucepan cook the noodles according to the package directions. Before draining the paste, stir in the summer squash, zucchini and cherry tomatoes. Immediately drain. Rinse the pasta and vegetables under cold water; drain well. Return to the saucepan. Add the bean sprouts.
Meanwhile, in a small mixing bowl combine the soy sauce, vinegar, gingerroot, sesame oil and hot pepper sauce. Toss with the drained noodles and vegetables. Transfer to a spinach-lined platter. Sprinkle with the sliced green onion and sesame seed. Serve at room temperature or chilled.
makes 8 appetizer servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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