Health Food

Meatless Monday yet again!

It can get hard for some of you and others are already vegetarians… So here is something you’ll love and I know becuase soba noodles are a weekly staple for me.

Ginger Scallion Soba Noodle Salad

Ingredients

• 8oz pkg soba noodles
• 3 medium green onions
• 3” Fresh ginger
• 1/4 cup vegetable oil
• 2 tablespoons low-sodium (lite) soy sauce
• 2 teaspoons rice vinegar
• 1 tablespoon honey
• 1 medium red bell pepper
• 1/2lb baby carrots
• 8oz frozen shelled endamame

Directions

1. First prepare the ginger scallion dressing. Peel the ginger and grate it straight into a bowl to catch the juices. Slice the green onions, tip to end. Add the vegetable oil, soy sauce, rice vinegar, and honey to the scallions and grated ginger. Set aside until you’re ready to assemble the salad.
2. Put a medium pot of water on to boil. When it reaches a rolling boil, add the soba noodles and cook according to the package directions (boil for about 5 minutes or until al dente).
3. While you’re waiting for the water to reach a boil (and for the noodles to cook once added), prepare the vegetables. Take the edamame out of the freezer and let thaw. Clean and slice the bell pepper and carrots into a thin matchsticks.
4. When the noodles are finished cooking, drain them in a colander until most of the water is gone. Do not rinse under cold water or else the dressing won’t stick and your salad will be soggy. Immediately combine the noodles, vegetables, and ginger scallion dressing. Toss to coat with dressing and serve.

Nutritional Information (serves 6): 312 calories, 12g fat, 0mg cholesterol, 511mg sodium, 43g total carbs, 5.6g fiber, 7.75g sugars, 11g protein

Note: this salad can be served warm or eaten cold after refrigerating.