Japanese Noodle Salad
Japanese Noodle Salad

This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: less than 30 minutes
  • Prep: 5 minutes
  • Cook: 10 minutes

Nutrition Facts

Amount per serving:
Total Calories: 361
  • 723mg Sodium
  • 59g Carbs
  • 5g Fiber
  • 7g Fat
  • 0g Saturated Fat
  • 5g Sugars
  • 20g Protein
  • 72mg Calcium
  • 4mg Iron

In this quick vegetarian recipe, garlic and ginger give noodles a flavor kick.


  • 8 ounces udon (brown-rice) or soba (buckwheat) noodles
  • 2 teaspoons dark sesame oil
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1 package (16 ounces) frozen sugar-snap stir-fry mix (sugar-snap peas, carrots, onion, and mushrooms), thawed
  • 2 tablespoons reduced-sodium tamari or soy sauce
  • 1/2 cup roasted soy nuts



1. Cook noodles in a large pot of rapidly boiling water for 8 minutes, until just tender. Drain and transfer to a large bowl. Set aside.
2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add garlic and ginger, and sauté 1 minute. Add sugar snap mix and sauté 2 minutes until vegetables are crisp-tender. Add vegetable mixture and tamari sauce to noodles, and toss to combine. Serve topped with soy nuts.

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