Oriental Cold Noodle Salad Low Fatvegetarian Recipes

Steps:

• In a medium stock pot, boil water, add salt and cook noodles. When finished, place noodles in an ice water bath to cool. Drain and set aside.
• In a medium bowl combine, sesame oil, vinegar, soy sauce, hot chili oil, hoisin and extra-virgin olive oil. Mix thoroughly and then combine prepared vegetables and noodles.
• Garnish with sesame seeds and peanuts.

Steps:

• In a large pot, cook soba noodles according to package directions. Drain, rinse noodles with cold water, and set aside.
• Pour into a large bowl the sesame oil, rice vinegar, soy sauce, and lime juice. Mix in lime zest, brown sugar, garlic, and red pepper flakes; stir until sugar dissolves. Toss in carrots, peanuts, and cilantro.
• Cut noodles into 3-inch lengths. Stir into dressing mixture. Cover, and refrigerate at least 1 hour.
• Toss salad again before serving. If dry, splash with soy sauce and vinegar. Serve cold.
• Nutrition facts (per serving).
• Calories (kcal) 242.
• Protein 9.6g.
• Cals from Protein 14%.
• Total Fat 3.7g.
• Cals from Fat 12%.
• Carbohydrates 47.4g.
• Cals from Carbohydrates 72%.
• Fiber 1.3g.
• Cholesterol 0mg.
• Sodium 1071mg.

Steps:

• Cook the soba noodles in a large pot of water according to package directions; drain then rinse with very cold water, drain again.
• Cut the noodles into about 3 to 4-inches then place into a large bowl.
• Add in grated carrots and green onions; set aside.
• In a bowl mix together dark sesame oil with rice vinegar, soy sauce, lime juice, brown sugar, garlic, and cayenne pepper (or red pepper flakes) stir until the brown sugar is completely dissolved; pour over the noodles and vegetables, add in sesame seeds then toss well to coat.
• Season with black pepper if desired.
• Cover and refrigerate for a minimum of 2 or more hours.
• If you find that the noodles are too dry after chilling time add in a small amount more of soy sauce and toss.