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Japanese Noodle Salad

Japanese Noodle Salad


  • 8 ounces udon (brown-rice) or soba (buckwheat) noodles
  • 2 teaspoons dark sesame oil
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1 16 ounce package 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 saute 1 minute. Add sugar snap mix and saute 2 minutes until vegetables are crisp-tender. Add vegetable mixture and tamari sauce to noodles, and toss to combine. Serve topped with soy nuts.

Nutrition Information

Per serving: 361 kcal cal., 7 g fat (0 g sat. fat), 723 mg sodium, 5 g fiber, 5 g sugar, 20 g pro., 72 mg calcium, 4 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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