Italians Share Novel Operating Room Research Using UVDI-360 Room Sanitizer

UltraViolet Devices Inc. (UVDI) has announced new research demonstrating the UVDI-360 Room Sanitizer’s rapid disinfection of operating rooms between surgical procedures will be presented at this month’s Society for Healthcare Epidemiology of America (SHEA) Spring Conference.

The Joint Commission issues Sentinel Event Alert on optimizing medication safety with smart infusion pumps

A new Sentinel Event Alert from The Joint Commission, “Optimizing smart infusion pump safety with DERS,” describes how built-in dose error reduction software (DERS) can improve patient safety.

Hensler Bone Press Receives CE Certification

Hensler Surgical Technologies has announced its newly obtained CE mark for the Hensler Bone Press (HBP).

Healthmark Offers New Anti-Fatigue Mat

Healthmark Industries has introduced an Anti-Fatigue Mat to its Personal Protection Equipment (PPE) product line.

Soba Noodle Salad

A healthful one-dish meal ready in 20 minutes

OR Today Magazine | Recipe May | Soba Noodle SaladBy Lanier Norville

Try this Japanese-inspired dish for a light, simple weeknight meal. The leftovers keep well for a pack-and-go lunch the next day.

If you’d like to sneak more veggies into your diet, make this main-course salad, which features Japanese soba noodles and protein-rich edamame in a creamy, tangy dressing. Soba noodles are made from buckwheat, which is lower in calories and higher in protein than the wheat flour in whole-wheat spaghetti. If you are on a gluten-free diet, look for soba noodles made from pure buckwheat (and not buckwheat mixed with wheat flour). Find them on the ethnic foods aisle or at an Asian market.

Soba noodles’ nutty flavor and soft texture pair well with the crunchy vegetables and bright dressing in this salad. Plus, the noodles cook in boiling water in about 5 minutes. Chop the veggies and mix the dressing while the water heats on the stove, and you can have a colorful, fresh dinner on the table in less than 20 minutes.


12-ounce box soba noodles
1 cup matchstick carrots
1 cup red pepper, chopped
1 cup scallions, thinly sliced
1 cup shelled edamame
2 tbsp. fresh cilantro, chopped
2 tbsp. fresh basil, chopped
Romaine or bibb lettuce leaves

For the dressing:
1/3 cup canola oil
1/3 cup honey
1/4 cup rice vinegar
1 tbsp. peanut butter 1 tbsp. soy sauce
2 tsp. sesame oil
2 tsp. chili-garlic sauce
or Sriracha
1 tbsp. fresh ginger, minced


Cook soba noodles according to package directions. In a large mixing bowl, combine noodles, carrots, red pepper, scallions, edamame, cilantro and basil. In a separate bowl, combine dressing ingredients and stir with a fork until combined. Pour in the dressing and stir until well combined. Serve immediately for a room-temperature salad, or chill in the refrigerator 30 minutes for a cold salad.

Garnish with chopped peanuts and avocado, if desired.

Nutrition information:

Calories: 446
Fat: 16.8 g
Total carbohydrates: 65.8 g
Protein: 12.4 g
Fiber: 2.4 g
Vitamin a: 46%
Vitamin c: 49%



Submit a Comment

Your email address will not be published. Required fields are marked *