Soba Noodle Salad With Spring Vegetables
yield: 4
total time: 25 minutes
Ingredients
- 29 ounces chicken broth
- 2 tablespoons ginger root finely chopped
- 2 tablespoons reduced sodium soy sauce
- 2 carrots medium, thinly sliced
- 8 ounces buckwheat soba noodles
- 2 cups cooked chicken or turkey, cubed
- 2 cups bok choy shredded
- 1 cup pea pods halved
- 2/3 cup radishes sliced
- 1 teaspoon toasted sesame oil
- scallion strips, to garnish, optional
Nutrition
- Calories : 440 calories
- Carbohydrate : 52 grams
- Cholesterol : 60 milligrams
- Fat : 14 grams
- Fiber : 2 grams
- Protein : 33 grams
- SaturatedFat : 3 grams
- Sodium : 890 milligrams
- Sugar : 3 grams
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