Soba Noodle & Egg Salad
Created by NavyWife on March 30, 2014
- Servings: 6
- Prep Time: 15m
- Cook Time: 0m
- Recipe #12360
Ingredients
- 1 package (9 ounce) soba noodles
- 1/4 cup rice vinegar (unseasoned)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil (toasted)
- 1 tablespoon granulated sugar
- 1 teaspoon chile-garlic paste
- 1 garlic clove, minced
- 1 teaspoon fresh ginger, grated
- 1 large carrot (peeled and shredded)
- 2 to 3 green onions (thinly sliced)
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon sesame seeds (lightly toasted)
- 3 large eggs (hard-cooked, halved)
- Lime wedges, for serving
- Salt
- Pepper
How to Make
-
Step 1: Cook the soba noodles according to package directions. Drain noodles and rinse well with cold water, until noodles feel cool to the touch. Drain well again, set aside in a large bowl while preparing the rest of the dish.
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Step 2: In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, chile-garlic paste, garlic and ginger. To the bowl with the noodles add the carrot, green onion, cilantro and sesame seeds. Add the dressing and toss to coat. Season with salt and pepper.
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Step 3: Serve noodles garnished with the hard-cooked eggs and the lime wedges.
Nutritional Facts
- Serving Size: 1 (118 g)
- Calories 248.2
- Total Fat - 7.6 g
- Saturated Fat - 1.6 g
- Cholesterol - 104.2 mg
- Sodium - 803 mg
- Total Carbohydrate - 37.2 g
- Dietary Fiber - 0.7 g
- Sugars - 3.4 g
- Protein - 10.4 g
- Calcium - 42.2 mg
- Iron - 1.8 mg
- Vitamin C - 1.9 mg
- Thiamin - 0.2 mg