LFVeg Pasta: cold soba with miso pesto

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* Exported from MasterCook *

 

Cold Soba Noodles with Cilantro Miso Pesto

 

Recipe By :Jack Bishop, Food Editor

Serving Size : 4 Preparation Time :0:00

Categories : 2002-08-04 Pasta

Vegetarian {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

salt

12 ounces soba noodles

1 cup packed fresh cilantro leaves

1 piece fresh gingerroot (1-inch) -- peeled, sliced thin

1 small garlic clove -- peeled

1/2 teaspoon wasabi powder -- or to taste

2 tablespoons rice vinegar

1/4 cup white miso

1 medium cucumber

2 medium scallions -- sliced thin

 

1. Bring 4 quarts water to a boil in large pot. Add salt to taste and noodles

and cook until al dente. Drain and rinse noodles under cool water to remove

excess starch. Transfer noodles to large bowl.

 

2. Meanwhile, peel, halve lengthwise, seed, and cut cucumber into very thin

strips, about 2 inches long. Place cilantro, ginger, garlic, wasabi powder, rice

vinegar, and miso in food processor and process, scraping down sides as

necessary, until smooth. Adjust seasonings, adding salt if necessary.

 

3. Scrape pesto into bowl with noodles and toss until noodles are evenly coated.

Divide noodles among individual bowls. Arrange cucumber strips over each bowl

and garnish with scallions. Serve immediately.

 

Per Serving: 353 calories, 16 g protein, 3 g fat, < 1 g saturated fat, 69 g

carbohydrates, 5 g fiber, 414 mg sodium, 5% calcium

 

Source:

" Natural Health August 2002 "

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Per Serving (excluding unknown items): 341 Calories; 2g Fat (4.4% calories from

fat); 15g Protein; 73g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 1306mg

Sodium. Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat; 0

Other Carbohydrates.

 

NOTES : These noodles make the perfect meal on a hot summer night. Thin slivers

of cucumber add a refreshing crunch. Adjust the amount of wasabi powder to

taste. Recipe is fairly spicy.

 

Nutr. Assoc. : 0 0 26544 26076 0 0 0 0 0 0