Soba Noodle Salad With Spring Vegetables recipes
Ingredients
- 2 14.5-ounce cans chicken or vegetable broth
- 2 tablespoons ginger root, finely chopped
- 2 tablespoons reduced-sodium soy sauce
- 2 medium carrots, thinly sliced
- 8 ounces buckwheat soba noodles
- 2 cups cooked chicken or turkey, cubed
- 2 cups bok choy, shredded
- 1 cup pea pods, halved
- 2/3 cup radishes, sliced
- 1 teaspoon toasted sesame oil
- scallions
Instructions
Soba Noodle Salad With Spring Vegetables recipes serves 4 original recipe by Food Republic.
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