Gourmet Greens and SOBA SALAD - Japanese

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Gourmet Greens and SOBA SALAD - Japanese

6 oz soba (Japanese buckwheat noodles)

1 teaspoon Asian sesame oil

1 medium red bell pepper, cut lengthwise into thin strips

1/2 English cucumber (8 oz), seeded and cut into 1/8-inch-thick

matchsticks

1/2 lb jicama (1/2 medium), peeled and cut into 1/8-inch-thick

matchsticks

2 oz mizuma or chopped trimmed baby mustard greens (2 cups)

4 scallions, cut into 3-inch-long julienne strips

1 tablespoon seasoned rice vinegar

1/4 teaspoon salt

 

 

 

Bring 4 quarts salted water to a rolling boil in a 5- to 6-quart pot

over moderately high heat. Stir in noodles and 1/2 cup cold water.

When water returns to a boil, add another 1/2 cup cold water and bring

to a boil again, then repeat procedure once more. Test noodles for

doneness (soba should be just tender but still firm and chewy

throughout). Drain noodles in a colander and rinse well under cold

water, then drain again, thoroughly. Toss noodles with sesame oil in a

large bowl.

 

Toss together remaining ingredients in another bowl, then add to

noodles and toss again to combine.

 

Each serving contains about 122 calories and 1 gram fat.

Makes 6 servings.

Active time: 45 min Start to finish: 55 min

 

Source: Gourmet Magazine, Feb. 2002

Formatted by Chupa Babi in MC: 10.25.06

 

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