Japanese Noodle Salad

Japanese Noodle Salad

  • 8 oz Udon or soba
  • 2 tsp dark sesame oil
  • 2 cloves garlic, minced
  • 1 tbsp minced fresh ginger
  • 1 16 oz package frozen sugar snap stir-fry mix
  • 2 tbsp reduced sodium soy sauce
  • ½ cup roasted soy nuts

Cooking Directions:

Cook noodles in a large pot or rapidly boiling water for 8 minutes, until just tender. Drain and transfer to a large bowl.

Meanwhile, heat oil in a large nonstick skillet over medium heat. Add garlic and ginger and sauté for 1-2 minutes. Add sugar snap mix and sauté 2 minutes, until veggies are crisp-tender. Add vegetable mixture to the noodles, add soy sauce and toss to combine. Transfer mixture to four plates and top with soy nuts.

There are no products listed under this category.