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Recipe Name: Asian Soba Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

8 Ounce(s) Soba, Japanese buckwheat
1 Tablespoon(s) Peanut Oil
2 Carrots, cut match sticks
1/4 Pound(s) Snow peas, trimmed
1 Cup(s) Bean sprouts
1 Enoki mushrooms, trimmed
1/2 Pound(s) Cooked shrimp or other
1/3 Cup(s) Minced scallion, including
1/4 Cup(s) Rice vinegar
1 Tablespoon(s) Minced fresh gingerroot
2 Tablespoon(s) Soy sauce
2 Tablespoon(s) Oriental sesame oil
2 Teaspoon(s) Minced garlic
1 Teaspoon(s) Honey
1 Tablespoon(s) Minced fresh cilantro
In a pot of boiling salted water cook the Soba for 5 minutes, or until
al dente, drain and transfer to large bowl. Toss with oil. In large
saucepan of boiling salted water add carrots and cook 2 minutes, add
snow peas and bean sprouts and bring water back to boil. Drain
vegetables and refresh. Pat dry. Add vegetables to bowl of pasta along
with seafood and minced scallion. Make the dressing: In blender or
processor combine all ingredients and blend until combined well. Toss
salad with dressing. This recipe yields 4 servings. Recipe Source:
PASTA MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK -
(Show # PS-6524 broadcast 08-09-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR
MAD - -or- 10-20-1998
Recipe by: Michele Urvater Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 234
Calories From Fat: 156
Total Fat: 17.7g
Cholesterol: 71.4mg
Sodium: 674.9mg
Potassium: 427.5mg
Carbohydrates: 15g
Fiber: 2.3g
Sugar: 3.8g
Protein: 10.6g

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