Soba Noodle Salad with Mango, Lime, and Peanuts
5
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 8 • Difficulty: Easy
Peppers, cucumbers, and carrots give this salad beautiful color and a delicious crunch
Ingredients
Uncooked soba noodles
8 oz
Shredded carrots
2 oz
Red bell pepper
2 medium
Cucumber
1 large, halved lengthwise, seeded, cut into 2” julienne (
Edamame (shelled)
2 cup(s), cooked, shelled
Peppermint leaves
½ cup(s), minced
Uncooked scallions
4 medium, chopped (2/3 cup)
Jalapeño pepper
1 large, seeded and minced (1/4 cup)
Fresh lime juice
3 tbsp(s), plus additional to taste
Rice wine vinegar
2 tbsp(s)
Sesame oil
2 tbsp(s)
Sugar
2 tsp(s)
Table salt
2 tsp(s)
Minced garlic
1 tsp(s)
Mango
1 large, peeled and chopped
Dry roasted salted shelled peanuts
¼ oz, chopped
Instructions
1
Cook soba noodles in rapidly boiling salted water, according to package instructions (or approximately 7 minutes). Drain and rinse under cool water. In a large bowl, toss noodles with carrot, pepper, cucumber, edamame, mint, & scallions. In a small bowl whisk together vinegar, lime juice, sesame oil, sugar, salt, and garlic. Pour over salad and toss well. Garnish each serving with mango and peanut.
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