Soba Noodle Salad With Cucumbers and Asparagus

Amelia Crook (CC-BY)
  • 1 lb Asparagus, woody ends trimmed
  • 10 oz Dried Soba noodles
  • 2 tbs Soy Sauce
  • 1 tbs Toasted sesame oil
  • 1/4 cup Fresh lemon juice
  • 2 tbs Canola oil
  • Freshly peeled ginger, grated
  • 1 Large cucumber, ends trimmed, quartered lengthwise, and thinly sliced into quarter-moons
  • 2 tbs Toasted sesame seeds, plus more for garnish
  • 2 Scallions, white and light green parts thinly sliced on the bias
  • Kosher salt

In a large pot of salted boiling water, blanch asparagus until crisp-tender, about 2 minutes. Using tongs, transfer to an ice-water bath to chill. Slice chilled asparagus into 1 1/2-inch lengths on a slight bias.

In a new pot of salted boiling water, cook soba noodles until tender, according to package instructions. Drain in a colander and rinse with cold running water until chilled.

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In a small mixing bowl, stir together soy sauce, sesame oil, lemon juice, canola oil, and ginger.

In a large bowl, combine soba noodles, asparagus, cucumber, sesame seeds, scallions, and soy dressing and toss well. Season with salt and serve, sprinkling more sesame seeds on individual plates, if desired.

Servings: 4

Nutritional Information

Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 235.06
Calories From Fat (48%) 113.63
Calories From Protein (11%) 25.47
Calories From Carbs (41%) 95.96
Calories From Alcohol (0%) 0.00
% Daily Value
Total Fat 12.99g 20%
Saturated Fat 1.37g 7%
Monounsaturated Fat 6.35g
Polyunsaturated Fat 4.61g
Trans Fatty Acids 0.00g
Cholesterol 0.00mg 0%
Sodium 362.22mg 15%
Potassium 440.98mg 13%
Carbohydrates 25.92g 9%
Dietary Fiber 3.86g 15%
Sugar 3.92g
Sugar Alcohols 0.00g
Net Carbohydrates 22.06g
Protein 8.22g 16%
Vitamin A 1035.63IU 21%
Vitamin C 17.96mg 30%
Calcium 95.47mg 10%
Iron 3.96mg 22%
Vitamin E 2.65IU 26%
Thiamin 0.31mg 20%
Riboflavin 0.23mg 14%
Niacin 2.10mg 11%
Vitamin B6 0.23mg 12%
Folate 89.76ľg 22%
Pantothenic Acid 0.71mg 7%
Phosphorus 136.02mg 14%
Magnesium 53.24mg 13%
Zinc 1.26mg 8%
Copper 0.48mg 24%
Manganese 0.68mg 34%
Selenium 3.10ľg 4%
Alcohol 0.00g
Caffeine 0.00mg
Water 259.43g

Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.

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