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Soba Noodle Salad with Citrus-Ginger Vinaigrette

Hello Monday. It’s nice to see you (again), I suppose. 

This weekend was almost a beating- I (we) kept so busy the past two/three days all kind of just run together. 

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Last night I was laying in bed about to set my alarm for this morning and came to the sad realization it was about to be the start of another week. 

Thinking about it is creating the onset of incredible lethargy.  I need a nap. 

Perhaps this is a sign that I need to slow down a bit. 

We shall see how well that goes over.  My weekly schedule just might slap me in the face if I attempt to remove something. 

Good thing this was on the menu for lunch on Saturday.  Without the left overs I’m afraid I would have no lunch for this Meatless Monday. 

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You can substitute any veggies you please.. I bet Nappa (Chinese) cabbage, thinly sliced red bell pepper, red onion, or fresh mushrooms would be a perfect match to the spicy citrus dressing I’ve got going on in there. 

Look for soba noodles, also labeled as buckwheat noodles, in the Asian section of your supermarket.  You could easily use rice noodles, but you’ll lose out on some of the fiber found in the soba noodles. 

Plus, all of us could use the extra whole grains in our diet. 

 Whole grains rank up there with that nap I suggested earlier.  Both equally important.

Maybe I can convince my boss to allow the occasional Adult Nap Time.


Soba Noodle Salad with Citrus-Ginger Vinaigrette

Yield: 6 servings

Serving Size: 1 1/3 cups each

Soba Noodle Salad with Citrus-Ginger Vinaigrette


  • 1 (8-ounce) package soba noodles
  • 1 1/4 cups frozen shelled edamame (green soybeans)
  • 3/4 cup matchstick-cut carrots
  • 3/4 cup thinly sliced purple cabbage
  • 1/2 cup sliced green onions
  • 2 tablespoons chopped fresh cilantro
  • 1 serrano chile, chopped- seeds and ribs removed
  • 2 tablespoons fresh orange juice
  • 2 tablespoons fresh lime juice
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons Thai chile paste with garlic
  • 1 tablespoons minced fresh ginger
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon olive oil


Cook noodles in boiling water 7 minutes or until almost al dente. Add soybeans to boiled water; cook 1 minute or until thoroughly heated. Drain. Place noodle mixture in a large bowl. Add carrots, cabbage, onions, cilantro, and chile; toss.

Combine orange juice and remaining ingredients in a bowl, stirring well with a whisk. Drizzle juice mixture over noodle mixture; toss well. May be served warm or chilled.

Nutritional Information:

Calories: 243; Fat: 5 g; Carbohydrate: 34 g; Fiber: 4 g; Protein: 11 g; Sodium: 383 mg


  1. Yum–Love Asian noodles!

  2. The colors in your photo are so vibrant. Looks amazing!

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