Sesame Soba Noodle Salad

Sesame Soba Noodle Salad
about 1-1/2 gal. or 45 servings, 1/2 cup each


Ingredients Weights Measures
KRAFT Oriental Sesame Dressing 13-1/2 oz. 1-2/3 cups
soy sauce 1 oz. 2 Tbsp.
gingerroot, peeled, finely chopped - 2 Tbsp.
sesame seed, toasted - 1 Tbsp.
crushed red pepper - 3/4 tsp.
soba noodles, cooked, drained 2 lb. + 10 oz. 3 qt.
baby bok choy cabbage, chopped 12 oz. 1-1/2 qt.
Japanese eggplant, cut lengthwise in half, grilled and sliced 15 oz. 3 cups
snow peas, blanched, cut diagonally in half 10-1/2 oz. 3 cups
shiitake mushrooms, sliced, sauteed 10-1/2 oz. 1-1/2 cups
edamame beans 9 oz. 1-1/2 cups
red bell peppers, cut into strips 6 oz. 1-1/2 cups
yellow peppers, cut into strips 6 oz. 1-1/2 cups
green onions, chopped 3 oz. 3/4 cups
cilantro, chopped 1 oz. 3/4 cup


MIX dressing, soy sauce, ginger, sesame seed and crushed red pepper; cover.

COMBINE remaining ingredients in large bowl. Add dressing mixture; toss to coat. Cover.

REFRIGERATE 1 to 2 hours to allow flavors to blend.

Kraft Kitchens Tips

Special Extra
Garnish with additional toasted sesame seed.
Serving Suggestion
Top each serving with 3 oz. grilled or smoked tofu.
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