Caviar Noodles

By Molly O’Neill

Published May 15, 1993

Total Time
5 minutes
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Ingredients

Yield:Six servings

THE VINAIGRETTE

  • ½ cup canola oil

  • 1 teaspoon grated fresh ginger

  • ¼ cup rice-wine vinegar

  • 1 teaspoon finely chopped shallot

  • 4 ounces osetra caviar

  • Salt and freshly ground white pepper to taste

THE NOODLES

  • 6 ounces high quality dry soba noodles, cooked and chilled

  • ¼ cup fine julienne carrot

  • ¼ cup fine julienne daikon radish

  • 4 scallions, finely chopped

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

24 grams carbs; 111 milligrams cholesterol; 317 calories; 12 grams monosaturated fat; 7 grams polyunsaturated fat; 2 grams saturated fat; 22 grams fat; 1 gram fiber; 514 milligrams sodium; 9 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Whisk together the vinaigrette ingredients, reserving 1 teaspoon caviar. Combine the noodles, carrot, radish and scallions. Toss with the vinaigrette. Divide among 6 plates. Garnish with the remaining caviar.

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