Citrus Soba Noodles Food

CITRUS SOBA NOODLES

Steps:

• Cook the noodles in boiling water according to pack instructions, about 7 mins, then rinse under cold running water until cool. Drain well.
• Tip into a bowl and toss with the spring onions, lime zest and juice, and soy sauce.

VEGAN SOBA NOODLE SALAD WITH SESAME AND CITRUS

Steps:

• Whisk lemon, lime, and orange zests and juices, rice vinegar, miso, and toasted sesame oil together in a small bowl. Set aside.
• Bring lightly salted water to a boil in a large pot. Add soba noodles; cook, stirring occasionally until tender, about 5 minutes. Drain and set aside.
• Top soba noodles with cucumber, carrots, avocado, green onions, and prepared dressing. Sprinkle with toasted sesame seeds. Serve hot or chilled.

SOY CITRUS SCALLOPS WITH SOBA NOODLES

Steps:

• Combine first 6 ingredients and 1 teaspoon oil in a shallow baking dish; add scallops to dish in a single layer. Marinate 4 minutes on each side.
• Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Remove scallops from dish, reserving marinade.
• Add scallops to pan; sauté 1 minute on each side or until almost done.
• Remove scallops from pan; keep warm. Place remaining marinade in pan; bring to a boil.
• Return scallops to pan; cook 1 minute. Toss noodles with salt and green onions. Place 1 cup noodle mixture on each of 4 plates. Top each serving with about 3 scallops, and drizzle with 1 tablespoon sauce.
• Steamed peas vinaigrette: Steam 1 cup snow peas and 1 cup trimmed sugar snap peas, covered, 3 minutes or until crisp-tender. Combine with 1/3 cup thinly sliced radishes.
• Combine 1 tablespoon rice vinegar, 1 tablespoon soy sauce, 2 teaspoons canola oil, 1 1/2 teaspoons mirin, 1/4 teaspoon black pepper, and 1/8 teaspoon kosher salt; stir with a whisk.
• Pour over peas mixture; toss.