Italian Soba Noodle Salad - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 3 tablespoons mirin
- 3 tablespoons olive oil
- 3 tablespoons light soy sauce
- 3 tablespoons rice vinegar
Instructions
- For the dressing: In a small bowl, combine the mirin, olive oil, soy sauce and vinegar and mix well.
- For the salad: Cook the noodles according to the instructions on the packet. Drain and refresh under cold water, then add a few dashes of sesame oil to keep them from sticking and set aside.
- Heat a wok over high heat and add the vegetable oil. Add the garlic and mushrooms and stir-fry until the mushrooms begin to soften, 1 to 2 minutes (adding a splash of water if necessary to facilitate cooking). Season with the light soy sauce and remove from the heat.
- In a large serving bowl, add the noodles, mushrooms, sun-dried tomatoes and olives. Toss, and then pour the rice vinegar dressing over the salad. The dish is best kept refrigerated and served chilled.
- When ready to serve, sprinkle with ground peanuts and arugula.
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