Italian Soba Noodle Salad

TOTAL TIME: 15 min
Prep: 10 min
Inactive Prep: --
Cook: 5 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

DRESSING:
    NOODLE SALAD:
      TO SERVE:
      • 2 tablespoons peanuts, toasted and very finely chopped
      • Large handful arugula leaves
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      Directions

      For the dressing: In a small bowl, combine the mirin, olive oil, soy sauce and vinegar and mix well.

      For the salad: Cook the noodles according to the instructions on the packet. Drain and refresh under cold water, then add a few dashes of sesame oil to keep them from sticking and set aside.

      Heat a wok over high heat and add the vegetable oil. Add the garlic and mushrooms and stir-fry until the mushrooms begin to soften, 1 to 2 minutes (adding a splash of water if necessary to facilitate cooking). Season with the light soy sauce and remove from the heat.

      In a large serving bowl, add the noodles, mushrooms, sun-dried tomatoes and olives. Toss, and then pour the rice vinegar dressing over the salad. The dish is best kept refrigerated and served chilled.

      When ready to serve, sprinkle with ground peanuts and arugula.

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      5

      Newest Ratings and Reviews

      Read all 2 reviews

      • on January 14, 2013

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        The idea seemed strange at first, but I decided to give it a try since all of Ching's recipes so far have turned out fantastic. Let me tell you, I'm glad I made this! This dish is light and healthy but so packed with flavor! I don't like a lot of whole wheat pastas but I've learned soba noodles are a whole different story.

        people found this review Helpful.
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      • on November 03, 2011

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        I made this recipe tonight, and it was so delicious! I am constantly on the lookout for healthy and yummy recipes to incorporate, and this definitely is a keeper!

        people found this review Helpful.
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