Photo: Anna Pelzer
Soba Noodle Salad with Spicy Peanut Dressing and Toasted Quinoa
17 ingredients
15 min + 20 min
8
openrecipes
Light but filling soba noodle salad with a spicy peanut dressing and topped with crunchy quinoa. Healthy can still be tasty!
Estimated Nutrition (whole recipe, rough)
863
Calories
63g
Protein
28g
Fat
97g
Carbs
Counts 15 of 16 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Chicken | 100g cooked | 165 |
| Peanut | 1 oz (28g) | 161 |
| Edamame | 1/2 cup (78g) shelled | 120 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Sriracha | 1 tsp (5g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 10 ounces, weight Soba Noodles
- ½ cups Creamy Natural Peanut Butter
- ¼ cups Low Sodium Chicken Broth
- 3 Tablespoons Low Sodium Soy Sauce
- 1-½ Tablespoon Packed Dark Brown Sugar
- 2 Tablespoons Peeled And Minced Fresh Ginger
- 1 whole Lime, Juice And Zest
- 2 cloves Garlic, Minced
- ½ teaspoons Crushed Red Pepper Flakes
- 1 Tablespoon Red Curry Paste
- 1 whole Shallot, Chopped
- 1 Tablespoon Sriracha Chile Sauce
- 6 Tablespoons Uncooked Quinoa
- ½ whole Red Bell Pepper, chopped
- 1 cup Finely Chopped Carrots
- ¾ cups Edamame - Steamed
- 3 whole Scallions, White And Green Parts, Sliced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes