Caviar Noodles
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6ounces soba (buckwheat) or green-tea soba noodles
- Salt to taste
- ¼cup finely julienned carrot
- ¼cup finely julienned daikon radish
- 4scallions, finely shredded
- 5tablespoons rice vinegar
- 1teaspoon freshly grated ginger
- 1shallot, finely chopped
- 3tablespoons canola oil
- 4ounces tobiko (flying-fish roe) or sturgeon caviar
- Generous pinch of white pepper
Nutritional analysis per serving (6 servings)
223 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 25 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 9 grams protein; 516 milligrams sodium
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
- Step 1
Add noodles to a large pot of boiling salted water. Cook about 10 minutes, until they are tender (they should not be al dente). Drain the noodles, cool in ice water for 5 minutes, then drain thoroughly.
- Step 2
Toss the noodles in a bowl with the carrot, daikon and scallions.
- Step 3
Mix the vinegar with the ginger and shallot. Beat in the oil, then fold in the tobiko or caviar. Pour this mixture over the noodles, and toss gently. Season with pepper, and salt if desired. Serve.
Private Notes
Comments
I never expected to have some caviar lying around but there it was needing to be used. And this made a very nice salad on a warm day. Served with grilled salmon. If I ever made made this again I would probably double the amount of julienned vegetables. Very attractive dish.