Most people do not think “Oklahoma” when they think of Chinese, Japanese, Vietnamese, Taiwanese, Thailand, or Korean food, yet in Oklahoma there are thriving, vibrant communities of individuals from those countries who have immigrated and settled in Oklahoma, and this recipe is based on a fresh spring roll I tried at a local restaurant. In fact, if you have any leftovers, feel free to roll them up in rice paper.
- 9 ½ ounces dried soba noodles
- 1 medium carrot, shredded
- 1 medium mango - peeled, seeded and diced
- 1 cup shredded purple cabbage
- ¼ cup chopped fresh cilantro
- 6 leaves fresh mint, julienned
- 6 leaves Thai basil, julienned
- 2 medium limes, juiced
- 2 tablespoons sesame oil
- 1 tablespoon tamari
- 1 tablespoon Sriracha sauce
- 1 tablespoon chopped green onion, or to taste
- 1 Bring a large pot of water to a boil and cook soba noodles according to package directions until tender, 3 to 4 minutes. Immediately drain and place in a bowl of cold water to cool. Drain well.
- 2 Combine cooled noodles, carrot, mango, cabbage, cilantro, mint, and Thai basil in a bowl.
- 3 Whisk together lime juice, sesame oil, tamari, and Sriracha sauce in a separate bowl. Drizzle some of the dressing sparingly over the soba noodle salad, toss to cover, and taste. Repeat until you have reached the preferred amount of dressing. Garnish with chopped green onion and allow to stand about 10 minutes before serving.
- Calories 229.9
- Carbohydrate 43.7 g
- Fat 5 g
- Fiber 2 g
- Protein 7.4 g
- Saturated Fat 0.7 g
- Sodium 636.9 mg
- Sugar 6.5 g
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