Japanese Noodle Salad
Japanese Noodle Salad - Crunchy snow peas bring a welcome bite to this salad of soba noodles
Healthy, because
Even smarter
Nutritional values
Japanese cuisine is considered particularly healthy, and this salad is no exception. One portion supplies the body with almost half of the daily requirement of many important minerals and trace elements.
If you want to add more vitamin A to your plate, cook a handful of carrot sticks for 10 minutes with the snow peas.
(Percentage of daily recommendation)
| Calorie | 574 cal. | (27 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 14 μg | (31 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 990 mg | (25 %) | ||
| Calcium | 400 mg | (40 %) | ||
| Magnesium | 170 mg | (57 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 192 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 5 ozs Soba Noodles
- salt
- 1 Lime
- 3 Tbsps Sesame seeds
- 2 Tbsps soy sauce
- 1 tsp Agave syrup
- 4 Tbsps Vegetable broth
- 3 scallions
- 4 ozs Daikon radish
- 3 ½ ozs Snow peas
- 6 ozs firm Tofu
Kitchen utensils
Preparation steps
Cook the soba noodles according to package directions in salted water, rinse and drain in a sieve.
While the pasta is cooking, cut lime in half and squeeze. Toast the sesame seeds lightly in a dry pan. Place 1 tablespoon of sesame seeds aside, put the rest in a mortar and grind while warm.
Combine soy sauce, 2 tablespoons lime juice, and agave syrup with the broth. Add crushed sesame seeds and cook until smooth.
Rinse the scallions and cut diagonally into very thin slices.
Cut the daikon into thin strips (julienne).
Rinse the peas and cut lengthwise into thin strips. Cook for 30 seconds in salted water, rinse with cold water and drain.
Mix together the noodles, onions, daikon, and snow peas in a bowl with 3/4 of the sesame sauce. Let stand for 10 minutes.
Meanwhile, heat another pan. Cut tofu into slices and sprinkle the cut surfaces with remaining sesame sauce.
Grill the tofu for 3 minutes on each side. Serve the salad topped with tofu and sprinkled with sesame seeds.
