Soba Noodle Salad

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We serve soba noodles regularly at Green Mountain, and our participants love them — especially this Asian-inspired version from award-winning Green Mountain guest chef Trish Morrissey. Serve with grilled salmon and a green vegetable such as snow peas for a fabulously different meal.

(Makes 4 servings)


1/3 cup orange juice
2 teaspoons honey
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
1 tablespoon low sodium soy sauce
1 teaspoon minced ginger root
2 cups cooked soba noodles
1 cup bean sprouts
1/2 cup sliced scallions

In a medium bowl, whisk together first six ingredients. Toss in remaining ingredients and serve.