Japanese Noodle Salad

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READY IN: 45mins
Recipe by ratherbeswimmin

In '1,000 Lowfat Recipes' by Terry Blonder Golson

Ingredients Nutrition

  • 1 (8 ounce) packagejapanese noodles (udon or soba)
  • 1 12 cups broccoli florets (sliced stems can also be used)
  • 1 carrot, grated (or thinly sliced)
  • 1 tablespoon vegetable oil
  • 2 tablespoons sesame oil
  • 2 tablespoons sesame seeds
  • 4 scallions, sliced on the diagonal
  • 1 12 tablespoons soy sauce
  • 1 teaspoon lemon juice


  1. Cook the noodles, drain, run under cool water, drain again, and set aside.
  2. Steam the broccoli and carrots until the color of the broccoli brightens, about 3 minutes.
  3. Stop the cooking process by immersing the vegetables in cold water.
  4. Heat the vegetable oil in a pan until it is hot but not bubbling.
  5. Add the sesame seeds.
  6. Remove the pan from the heat as soon as the seeds turn light brown.
  7. Stir the scallions into the hot oil; they will wilt.
  8. Combine the noodles, vegetables, sesame oil, and scallions.
  9. Add the soy sauce and lemon juice.
  10. Serve at room temperature.

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