Jul 29 2010

Soba Noodle Salad with Citrus Vinaigrette

Sadly when we made this video we were still eating shrimp, but Noah did such a great job I hate to take it off the site.

Also, it’s still a great recipe without the shrimp. Just swap out the shrimp for some steamed broccoli and you’re good to go!

This is a 10 minute meal that’s full of whole grains and nutrients! It fills you up, but tastes fresh. It’s great for summer or winter because you can serve it hot or cold.

Using soba noodles instead of white-flour spaghetti noodles is an ideal way to cut back on calories and carbs, says “Eat, Drink and Be Gorgeous,” author Esther Blum. In fact, you can cut your calories almost in half by making the swap.

Henry decided to take a 3 hour nap and he is missed in the video!


  • 1  (8-ounce) package soba noodles
  • 1 cup broccoli
  • 1 1/4  cups  frozen shelled edamame (green soybeans)
  • 3/4  cup  matchstick-cut carrots
  • 1/3  cup  sliced green onions
  • 2  tablespoons  chopped fresh cilantro
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  black pepper
  • Cooking spray
  • 2  tablespoons  fresh orange juice
  • 2  tablespoons  fresh lime juice
  • 1  tablespoon  low-sodium soy sauce
  • 1  tablespoon  dark sesame oil
  • 1  tablespoon  olive oil
PreparationCook noodles in boiling water 7 minutes or until almost al dente. Add soybeans to pan; cook 1 minute or until thoroughly heated. Drain. Place noodle mixture in a large bowl. Add carrots, onions, cilantro, and chile; toss.Steam broccoli for 5-10 minutes and add to noodle mixture.

Combine orange juice and remaining ingredients in a bowl, stirring well with a whisk. Drizzle juice mixture over noodle mixture; toss well.

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