Friday, March 13, 2009

Soba Noodle Salad with Citrus Vinaigrette

Look for soba noodles, often labeled buckwheat noodles, in the Asian section of supermarkets.

4 servings (serving size: about 2 cups)
* 1 (8-ounce) package soba noodles
* 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 1/2 teaspoons chopped serrano chile
* 1 pound peeled and deveined medium shrimp
* 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

Cook 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.

Heat a large skillet over medium-high heat. Sprinkle shrimp with salt and pepper. Coat pan with cooking spray. Add shrimp; cook 1 1/2 minutes on each side. Add shrimp 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.

Nutritional Information
Calories: 418 (22% from fat)
Fat: 10.2g (sat 1.3g,mono 4.3g,poly 2.4g)
Protein: 31.9g
Carbohydrate: 52.4g
Fiber: 3.4g
Cholesterol: 168mg
Iron: 5.5mg
Sodium: 922mg
Calcium: 101mg

source by:
recipes by: Laura Zapalowski, Cooking Light
Randy Mayor; Melanie J. Clarke


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