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Soba Noodle Salad with Avocado and Mango

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $1.99

$1.99 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

3 vegetarian,vegan,dairy-free,dairy free,lacto ovo vegetarian,vegan side dish,lunch,main course,salad,main dish,dinner
spoonacular Score:71%

Spoonacular Score: 71%

 

Soba Noodle Salad with Avocado and Mango requires around around 45 minutes from start to finish. One portion of this dish contains approximately 13g of protein, 16g of fat, and a total of 452 calories. For $1.99 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 3. 1 person were glad they tried this recipe. This recipe from Foodista requires brown rice vinegar, lime juice, avocado, and scallions. It works well as a main course. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. All things considered, we decided this recipe deserves a spoonacular score of 70%. This score is pretty good. Mango and Thai Eggplant Soba Noodle Bowl, Double Thai noodle salad with smoked aubergine, mango & avocado, and Soba Noodle Salad are very similar to this recipe.

Chardonnay, Gruener Veltliner, and Sauvignon Blanc are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is Chehalem INOX Chardonnay. It has 4.1 out of 5 stars and a bottle costs about 13 dollars.

Chehalem INOX Chardonnay

INOX® takes its name from the abbreviation of the French word for stainless steel, inoxydable. The wine was created differently from most Chardonnay you've had. We think we've succeeded in expressing the crisp, steely, and fruit-rich side that we love about some Old-World Chardonnays. What makes this possible is the use of exclusively Dijon clones, exceptionally well suited to Oregon's cool climate and exhibiting a richness that does not depend on oak. INOX screams of the hallmarks of a cool climate-brightness, pinpoint fruit, and explosive aromas and flavors. We intend INOX for a full range of use, from hot weather chilling to elegant dinner complements.Quintessential INOX, with lovely white aromas of gardenia and other flowers, peach, apricot, pear, pineapple, and green apple candy showing on the nose and palate; it shows a great balance with relatively low alcohol for the year and bright acid; the length is lovely and the weight rich, with a supple, silky texture; flavors linger, with cherry and peach accents. Very pleased.

» Get this wine on Wine.com

Ingredients

Servings:
2 Tbsps
2 Tbsps brown rice vinegar
brown rice vinegar
2 Tbsps
2 Tbsps lime juice
lime juice
1 tsp
1 tsp agave nectar
agave nectar
2 tsps
2 tsps sesame oil
sesame oil
2 tsps
2 tsps extra virgin olive oil
extra virgin olive oil
0.25 tsps
0.25 tsps salt
salt
8 oz
8 oz soba noodles
soba noodles
1 medium
1 medium avocado
avocado
1
1  jalapeno pepper
jalapeno pepper
0.67 cups
0.67 cups mango
mango
0.25 cups
0.25 cups fresh mint
fresh mint
2
2  scallions
scallions
2 Tbsps brown rice vinegar
2 Tbsps
brown rice vinegar
2 Tbsps lime juice
2 Tbsps
lime juice
1 tsp agave nectar
1 tsp
agave nectar
2 tsps sesame oil
2 tsps
sesame oil
2 tsps extra virgin olive oil
2 tsps
extra virgin olive oil
0.25 tsps salt
0.25 tsps
salt
8 oz soba noodles
8 oz
soba noodles
1 medium avocado
1 medium
avocado
1  jalapeno pepper
1
jalapeno pepper
0.67 cups mango
0.67 cups
mango
0.25 cups fresh mint
0.25 cups
fresh mint
2  scallions
2
scallions

Equipment

whisk
whisk
bowl
bowl
whisk
whisk
bowl
bowl


Instructions

In a large bowl, whisk together the vinegar, lime juice, agave, oils, and salt. Cook the soba noodles according to the package directions, being careful not to overcook you want them on the firmer side. Drain, then rinse very thoroughly with cold water until all traces of starchiness are gone, and drain again. (It helps to gently swish the noodles around a bit with your hands as the water runs over them.) Gently combine the noodles, dressing, avocado, jalapeno, mango, mint and scallions. Serve immediately.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.98
Ingredient
2 tablespoons brown rice vinegar
2 tablespoons lime juice
1 teaspoon agave nectar
2 teaspoons sesame oil
2 teaspoons extra virgin olive oil
8 ounces soba noodles
1 medium avocado
1 jalapeno pepper
⅔ cups mango
¼ cups fresh mint
2 scallions
Price
$0.13
$0.25
$0.07
$0.19
$0.10
$2.43
$1.50
$0.06
$0.80
$0.26
$0.16
$5.95

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

Price Tips

  • Avocados are one of the "clean fifteen", so you don't have to buy them organic if you don't want to spend the extra dough.

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • The average fresh lime contains 2 tablespoons of lime juice (just in case you are substituting bottled lime juice).

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Extra-virgin olive oil is the least refined type of olive oil and therefore contains more of the beneficial compounds that get lost during processing. However, its minimal processing could also mean it has a lower smoke point than other olive oils. Once an oil starts to smoke, it begins to break down, producing a bad flavor and potentially harmful compounds. Unfortunately, the smoke point of an oil depends on so many factors that it is hard to say what the smoke point of an oil really is. For extra-virgin olive oil, it could be anywhere between 200-400 degrees Fahrenheit. Most people recommend using extra-virgin olive oil to add flavor to a finished dish or in cold dishes to be on the safe side. More refined olive oils, canola oil, coconut oil, and clarified butter/ghee are better options for high temperature cooking.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
451 Calories
12g Protein
15g Total Fat
72g Carbs
33% Health Score
Limit These
Calories
451
23%

Fat
15g
24%

  Saturated Fat
2g
15%

Carbohydrates
72g
24%

  Sugar
8g
9%

Cholesterol
0.0mg
0%

Sodium
800mg
35%

Get Enough Of These
Protein
12g
26%

Manganese
1mg
58%

Vitamin C
31mg
38%

Vitamin K
35µg
33%

Folate
127µg
32%

Vitamin B1
0.43mg
29%

Magnesium
101mg
25%

Phosphorus
240mg
24%

Fiber
5g
23%

Vitamin B6
0.43mg
22%

Vitamin B3
4mg
20%

Potassium
644mg
18%

Copper
0.37mg
18%

Vitamin B5
1mg
18%

Vitamin E
2mg
16%

Vitamin A
788IU
16%

Iron
2mg
16%

Vitamin B2
0.22mg
13%

Zinc
1mg
12%

Calcium
56mg
6%

covered percent of daily need

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