Soba-Watercress Salad

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Soba-Watercress Salad

 

4 to 6 Servings

 

A lively salad of peppery watercress, crunchy jicama

and cool cucumber is a refreshing contrast to

earthy-tasting soba noodles. Green tea adds a subtle

background flavor to this salad and reduces the amount

of soy sauce needed in the dressing.

 

8 oz. soba noodles

2 tsp. dark sesame oil

Dressing

 

1/4 cup strong brewed green tea

 

1/4 cup low-sodium soy sauce

 

1/4 cup rice vinegar

 

2 Tbs. Sugar

 

2 Tbs. dark sesame oil

 

2 Tbs. minced fresh ginger

 

1/4 tsp. red pepper flakes

 

1. Bring large pot water to a boil.

2. Make dressing: In medium bowl, whisk together all

dressing ingredients. Set aside. (Dressing can be made

up to 4 days ahead and refrigerated.)

3. Drop noodles into boiling water; stir to prevent

sticking. Cook until just tender, 31/2 to 41/2

minutes. Drain and rinse with cold water. Drain again,

shaking colander. Transfer to large bowl, drizzle with

2 teaspoons sesame oil and toss to coat.

4. Add half of the reserved dressing to noodles and

toss to coat. In large shallow serving bowl, combine

watercress, jicama, cucumbers and scallions. Add

remaining dressing and toss to coat. Push watercress

salad to perimeter of bowl. Mound noodles in center of

bowl. Sprinkle with sesame seeds and serve at room

temperature.

 

PER Serving: 228 CAL; 6 G PROT; 12 G TOTAL FAT (2 SAT.

FAT); 27 G CARB.; 0 MG CHOL; 581 MG SOD.; 3 G FIBER

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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