Home    Chinese   American   Eastern European   French   German   Greek   Indian   Italian   Japanese   Kosher   Mexican   Spanish   Thai
Advertisement
Hot Recipe
Chawan Mushi
Miso-Glazed Burdock with Red L
Chicken and Soba Noodles
Miso-Glazed Peas and Carrots
Edamame with Tofu, Bean Sprout
Mint and Scallion Soba Noodles
Salmon and Whole-Wheat Noodles
Miso Cod with Buttered Mushroo
Asian Salmon-and-Rice Soup
Asian Vegetable Soup with Nood
Recommended Recipe
 
Lasted Recipe
Asian Vegetable Soup with Nood
Asian Salmon-and-Rice Soup
Miso-Glazed Burdock with Red L
Mint and Scallion Soba Noodles
Miso Cod with Buttered Mushroo
Edamame with Tofu, Bean Sprout
Miso-Glazed Peas and Carrots
Chawan Mushi
Chicken and Soba Noodles
Salmon and Whole-Wheat Noodles
Advertisement
Info Search
Home>Japanese>Boiling> Cold Soba Noodles

Method:Boiling

1. Formula

  1. 8 ounces soba noodles
  2. 2 scallions, sliced
  3. 2 teaspoons sesame oil
  4. 2 teaspoons reduced-sodium soy sauce
  5. 2 teaspoons toasted sesame seeds

2. Nutrition Information

  • Calories: 221 kcal
  • Carbohydrates: 42 g
  • Dietary Fiber: 0 g
  • Fat: 3 g
  • Protein: 8 g
  • Sugars: 0 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

  1. Cook noodles according to package directions. Drain the noodles in a colander and rinse under cold running water until cool. Transfer to a medium bowl and toss with scallions, oil, soy sauce and sesame seeds.

4. Remark

In Japan, cooked buckwheat noodles are often served with a soy-based dipping sauce; here the sauce is combined with the noodles for a flavorful and easy dish.
( From:EatingWell.com )
( read Cold Soba Noodles )
(recipesCold Soba Noodles and noodles sauce teaspoons to with the sesame oil )
Pre:Chawan Mushi   Next:Miso-Glazed Peas and Carrots
new review all 0 friends send review
Baking    BBQ    Boiling    Braising    Broiling    Frying    Grilling    Poaching    Raw    Roasting    Sauteing    Slow Cook    Steaming    Stir Frying
Copyright © 2007 www.recipesky.com All rights reserved