Teriyaki Soba Noodle Salad

Name: Teriyaki Soba Noodle Salad
Cuisine: Asian, Japanese
Ingredients: 5.5 oz gluten free or soba noodles; 10.5 oz button mushrooms sliced; 1 bunch of broccolini; 2/3 cup kale; 2.5 oz edamame; 1 scallion thinly sliced; 1 chili pepper thinly sliced; 2 tsp sesame seeds toasted; 2 tbs soy sauce; 2 tsp sesame oil; 2 tsp mirin; 1 garlic clove crushed

5 steps

Updated at: Thu, 17 Aug 2023 04:02:07 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories475.2 kcal (24%)

Total Fat9.8 g (14%)

Carbs81.8 g (31%)

Sugars5.1 g (6%)

Protein19.8 g (40%)

Sodium1244.9 mg (62%)

Fiber17.8 g (63%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

5.5 ozgluten free noodles

or soba

10.5 ozbutton mushrooms

sliced

1 bunchbroccolini

⅔ cupkale

2.5 ozedamame

2 tspsesame seeds toasted

Teriyaki Sauce

2 Tbssoy sauce

2 tspsesame oil

2 tspmirin

1garlic clove

crushed

Instructions

Step 1

Bring a medium saucepan of salted water to the boil. Add noodles and cook for 3-4 minutes, or until cooked. Drain and rinse with cold water then set aside.

Step 2

Combine teriyaki sauce ingredients in a bowl and set aside.

Step 3

Heat a non-stick skillet over medium heat. Add tempeh and mushrooms and cook for a few minutes, until just beginning to brown. Cook for a few more minutes, tossing occasionally.

Step 4

Add broccolini and kale, cover and continue to cook for a few more minutes until just tender. Stir through teriyaki sauce and toss with noodles and edamame to warm through

Step 5

Transfer to bowls and top with scallion, chili, and sesame seeds.