4 Serves
27 Mins
Bring a large pot of water to a boil and cook the soba noodles according to package instructions until tender but firm.
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JapaneseVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
19 µg / 400 µgCalcium
19 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
17 mg / 420 mgPhosphorus
38 mg / 1,250 mgPotassium
194 mg / 4,700 mgSodium
325 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Drain the noodles in a colander and rinse under cold water to stop the cooking process and remove excess starch.
Wash the cucumber, onion, and tomato thoroughly, then use a chef's knife on a cutting board to chop them into bite-sized pieces.
In a small bowl, whisk together the olive oil, vinegar, salt, and black pepper to create the dressing.
In a large mixing bowl, combine the cooled soba noodles and the chopped vegetables, then drizzle with the prepared dressing and toss gently until well coated.
4
g53
g12
g
Japanese
Japanese