COLD SOBA NOODLE SALAD RECIPE WITH SESAME LIME GINGER DRESSING
Cold Soba Noodle Salad Recipe. Noodle Salad Bowl with Peppers, Carrots, Zucchini, Green Onion and Sesame Lime Ginger Dressing. Refreshing Summer Salad. Vegan Nutfree. Gluten-free Option, Soy-free Option
Provided by Vegan Richa
Categories Main Course Side
Time 25m
Number Of Ingredients 14
Steps:
- Mix the dressing ingredients in a bowl. Taste and adjust sweet, heat, tang(lime). Chill for 15 mins.
- Cook the noodles according to instruction on the package. (Simmer in boiling water for 4 to 5 mins for the wheat + buckwheat soba). Drain and rinse with cold water.
- Add the noodles to a bowl and add a tsp of oil or sesame oil and toss to coat.
- Add the veggies and half of the green onions to the bowl.
- Add the dressing to the bowl and toss well.
- Taste and adjust. Add salt or soy sauce for saltier, a bit more sweetener if needed, lime or vinegar for tang.
- Garnish with green onions, crushed nuts(optional) and sesame seeds (optional). Chill and serve.
Nutrition Facts : Calories 353 kcal, Carbohydrate 74 g, Protein 13 g, Fat 2 g, Sodium 453 mg, Fiber 3 g, Sugar 12 g, ServingSize 1 serving
COLD NOODLE SALAD
Provided by Food Network
Categories main-dish
Time 42m
Yield 6 (1/2 cup) servings
Number Of Ingredients 15
Steps:
- Combine the cucumber, scallions, and red bell pepper in a medium bowl and refrigerate.
- In a medium non-stick saute pan, lightly cook carrots and mushrooms in a medium pan with the sesame seeds, adding 1 tablespoon of water at a time. Continue to cook until carrots and mushrooms are tender. Cool. Add to cucumber mixture and keep refrigerated.
- Combine all ingredients for dressing and mix well. Toss with vegetables and noodles.
Nutrition Facts : Calories 130, Fat 5 grams
COLD NOODLE SALAD WITH PONZU SAUCE
_(Hiyashi Udon) Editor's note: The recipe and introductory text below are adapted from Elizabeth Andoh's book_ An American Taste of Japan. Andoh also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page.
Provided by Elizabeth Andoh
Categories Pasta Side Quick & Easy Lunch Lemon Lime Chive Soy Sauce Simmer Dairy Free Peanut Free Tree Nut Free
Yield Makes 4 portions
Number Of Ingredients 8
Steps:
- Make the ponzu sauce:
- Place the stock, soy sauce, and sugar in a small saucepan and heat slowly until small bubbles appear around the rim. Stir to dissolve the sugar. Remove the saucepan from the heat and add the bonito flakes. Wait 2 minutes, then add the lemon and/or lime juice. Strain the mixture through a fine-woven muslin cloth- or coffee filter-lined colander. Chill the sauce for at least 20 minutes, or refrigerate up to several days.
- Assemble the salad:
- If the cooked noodles seem sticky or pasty, quickly rinse in cold water and drain well. Divide them among 4 shallow serving bowls. Garnish the noodles with sesame seeds and chives or scallions. Serve the chilled ponzu sauce on the side to drizzle on and toss in just before eating.
HAMACHI SASHIMI AND BUCKWHEAT SOBA SALAD WITH PONZU VINAIGRETTE
Steps:
- Boil the soba noodles in boiling water until cooked, then transfer to ice water and drain. Set aside.
- Lay a base of shredded cabbage in 4 serving dishes. Spread a bundle of soba noodles over cabbage. Drizzle Vinaigrette over noodles. Alternate 4 to 5 slices of hamachi sashimi with cucumber and fan out on noodles. Drizzle more Vinaigrette over sashimi. Garnish with ikura, pickled ginger and kaiware sprouts. Serve cold.
- Blend the oil, ponzu, lemon juice, sugar, mustard and salt in a small bowl, then reserve.
COLD STEAK SALAD WITH CUCUMBER AND PONZU-MUSTARD VINAIGRETTE RECIPE
Reheating a leftover steak will almost inevitably lead to dry, disappointing results. Cold steak, on the other hand, when treated right, can be absolutely delicious. Take this cold steak and cucumber salad, for instance. Inspired by Japanese tataki, it's dressed in a ponzu vinaigrette made with whole grain mustard and olive oil, for a great East-West twist on a classic dish.
Provided by J. Kenji López-Alt
Categories Lunch Dinner Entree Salads Sides Salad
Time 10m
Yield 3
Number Of Ingredients 11
Steps:
- For the Dressing: Combine ponzu, shallot, mustard, oil, and wasabi (if using) in a bowl and whisk thoroughly.
- To Serve: Arrange steak slices evenly over a serving platter. Lay cucumber slices on top. Spoon dressing over the dish (you may not need all of it) and sprinkle with scallions. Season with a little salt. Serve immediately. Leftover dressing can be stored in the refrigerator for up to 1 week.
Nutrition Facts : Calories 403 kcal, Carbohydrate 7 g, Cholesterol 73 mg, Fiber 1 g, Protein 21 g, SaturatedFat 8 g, Sodium 528 mg, Sugar 4 g, Fat 32 g, ServingSize Serves 2 to 3 as an appetizer, UnsaturatedFat 0 g
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