Mint and Scallion Soba Noodles

We first had a dish like this at a friend's house in Berkeley (Thanks, Dana) This is a delicious, refreshing side dish for any meal.

Servings: 6

12 Ounces Dried Soba Noodles (Japanese buckwheat noodles)
1/3 Cup Rice Vinegar (not seasoned)
1 Tablespoon Vegetable Oil
1 Tablespoon Soy Sauce
1 1/4 Teaspoons Sugar
3/4 Teaspoonn Salt
1/2 Cup Chopped Fresh Mint
1 1/2 Cups Thinly Sliced Scallions (1 1/2 bunches)

  • Cook noodles in a large pot of boiling salted water until just tender (use the Overboil RIng to stop the pot from boiling over), about 5 minutes, then drain in a colander.
  • Rinse under cold water to stop cooking, then drain well.
  • While noodles are cooking, stir together vinegar, oil, soy sauce, sugar, and salt until sugar is dissolved.
  • Toss noodles with dressing, mint, and scallions.
Per Serving: 228 Calories; 3g Fat (10.0% calories from fat); 9g Protein; 47g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 893mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
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