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Soba Noodle Salad

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“I was looking for an interesting salad to go with some Asian marinated fish skewers and this was wonderful. When I made it I skipped the salad greens and bean sprouts (the grocery stores were totally out of bean sprouts!!!) and served the Asian tuna skewers on the salad -- delish! If following the WW flex plan this is 6 points per serving (without the grilled tuna). Recipe source: Great Cooking Every Day.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. To make the dressing combine broth (or water), vinegar, 2 teaspoons of the soy sauce, shallots, mustard and garlic in a small bowl or jar. Whisk in 1 tablespoon of the oil and the chives. Set aside.
  2. In a skillet heat the remaining oil (1 teaspoon) over medium heat. Add the mushrooms and sauté until tender (3-5 minutes) and season with remaining soy sauce (1 1/2 teaspoons). Remove from heat and let cool while preparing noodles.
  3. Cook the noodles according to package directions. Drain and rinse under cold water. Rinse again.
  4. In a large salad bowl toss the noodles with the sesame oil.
  5. Add mushrooms, scallions, bean sprouts, carrot and snow peas. Add dressing and toss.
  6. ***See note in description.***Arrange salad greens on plates and top with noodle salad and then garnish with the pickled ginger and sesame seeds.

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