Published by Lisa November 15th, 2007
in Green Eating & Living and MyDocHub.
Serve with a crunchy cucumber-tomato salad.
Diet Types: Vegan, Vegetarian
Ingredients:
1 package Soba or Udon Noodles
2 tablespoons extra virgin olive oil
1 1/2 tablespoons Brown Rice Vinegar
1 1/2 tablespoons Tamari
1 1/2 teaspoons Dijon-style mustard
1 large clove garlic, minced
3 shallots, minced
1/4 cup chopped parsley
1/2 red pepper, julienned
1/2 cup garbanzo beans
Serves: 2
Cooking Time: Under 30 minutes
Instructions:
Cook noodles and drain. Rinse under cold water to stop the cooking process. Drain again and place in serving bowl. Mix oil, vinegar, mustard, Tamari, garlic and shallots in a jar and shake to combine. Add vegetables, chick peas and dressing to noodles and toss until well mixed. Serve room temperature.
Nutrition Facts (Brief Analysis):
Serving Size: 1
Servings per Recipe: 2
Calories: 562
Calories from Fat: 137
Total Carbs: 95g
Dietary Fiber: 4g
Protein: 20g
Doctor WatchDog Notification ServiceShare This
Sphere It
1 Response to “Soba Noodle Salad with Shallots”