Nutritional Info

Nutrition Facts

Serving Size 1 (137g)

Calories 377
Calories from Fat 42 (11%)
Amount Per Serving %DIV
Total Fat 4.7g 7%
Saturated Fat 0.8g 4%
Monounsaturated Fat 1.7g
Polyunsaturated Fat 2.2g
Trans Fat 0.0g
Cholesterol 0.1mg 0%
Sodium 692.1mg 30%
Potassium 397.4mg 8%
Total Carbohydrate 73.3g 24%
Dietary Fiber 2.4g 10%
Sugars 1g
Protein 15.9g 32%

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Recipe Description
The Asian vegetables are important to this salad. The bean sprouts lighten the texture and the radishes give it a sharp bite. Daikon radish is a fat, long vegetable that is not quite as sharp as the small red radishes and is worth trying if you can find it.
Prep time
15 min
Cook time
8 min
Ready In
23 min


Serves Tool

Serves To:USMetric
1 Teaspoon(t)  sesame seeds, toasted, for garnish (optional)
1/16 Teaspoon(t)  cayenne pepper
1 1/2 Tablespoon(T)  asian sesame oil
1 1/2 Teaspoon(t)  rice vinegar
2 Tablespoon(T)  mirin or sweet sherry
2 Tablespoon(T)  soy sauce
1 Tablespoon(T)  tahini
6   radishes, sliced
1 Cup(c)  fresh mung bean sprouts
6   scallions, sliced
9 Ounce(oz)  soba noodles


Cook the soba noodles just as you would cook regular pasta for salads. However, before dropping them in the boiling water, break the noodles in half. This will make the salad easier to toss later. Toss the noodles with the scallions, bean sprouts and radishes. Place the tahini, soy sauce, mirin, vinegar, sesame oil and cayenne pepper in a blender and process until smooth. If the dressing is sticky and won't pour easily, add a tablespoon or two of water. Pour the dressing over the salad. Toss to combine. Garnish with toasted sesame seeds, if desired.

Additional notes

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Sesame Soba Salad
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