Soba Noodle Salad - 17g Carbs, 1g Fiber, 2g Sugar From: The Professional Chef's Techniques of Healthy Cooking

From: The Professional Chef's Techniques of Healthy Cooking

Yield: 2 pounds

Serves: 10

Serving Size: 3 ounces

20 oz soba noodles

1 1/2 tsp arrowroot

8 fluid oz Vegetable stock

3 1/2 fluid oz lime juice

2 fluid oz rice wine vinegar

2 Tbsp reduced-sodium soy sauce

2 Tbsp minced fresh ginger

4 tsp grated lime zest

2 tsp minced garlic

2 Tbsp sesame oil

1/2 oz cilantro, chopped

2 Tbsp vegetable oil

4 oz fresh shiitake mushroom julienne

4 oz snow peas, blanched

Cook the noodles in boiling water until tender to the bite.

Drain and cool the noodles to room temperature.

Combine the arrowroot with enough stock to form a slurry.

Bring the remaining stock to a boil. Add the slurry and stir

until thickened. Cool to room temperature.

Combine the lime juice, vinegar, soy sauce, ginger, lime zest,

and garlic. Whisk in the thickened stock and sesame oil. Stir

in the cilantro.

Heat the vegetable oil in a small saute pan. Add the

mushrooms and saute until almost cooked. Add the snow peas

and continue to saute until the peas are bright green.

Toss together the noodles, snow peas, mushrooms, and

vinaigrette. Serve the salad at room temperature.

Yield: 2 pounds

Serves: 10

Serving Size: 3 ounces

Nutritional Information Per Serving: (3 ounces)

130 Calories, 6g Fat, 0mg Cholesterol, 135mg Sodium, 

17g Carbs, 1g Dietary Fiber, 2g Sugars, 4g Protein

Diabetic Exchanges: 1 Bread/Starch, 1/2 Fat

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