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Soba Noodle Salad With Vegetables And Tofu

Nutrition per serving    (USDA % daily values)
CAL
274
FAT
29%
CHOL
0%
SOD
73%

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Ingredients for 5 servings

1/2 cup low-sodium soy sauce

1/4 cup packed brown sugar

1 tablespoon sesame seeds, toasted

2 tablespoons orange juice

1 tablespoon bottled minced or minced peeled fresh ginger

1 tablespoon rice vinegar

2 teaspoons dark sesame oil

1 teaspoon bottled minced garlic

1 teaspoon chile paste with garlic

4 cups hot cooked soba (about 8 ounces uncooked buckwheat noodles) or whole wheat spaghetti

3 cups very thinly sliced napa (Chinese) cabbage

2 cups fresh bean sprouts

1 cup shredded carrot

1/2 cup chopped fresh cilantro

1 (12.3-ounce) package firm tofu, drained and cut into 1-inch cubes

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