Cold Soba Noodle Salad With Chicken Peppers And Cucumber Food

COLD SOBA-NOODLE SALAD WITH CHICKEN, PEPPERS, AND CUCUMBER

Steps:

• In a large pot of boiling salted water, cook noodles until al dente; drain, and rinse with cold water. Set aside.
• In a large bowl, whisk together oils, lime juice, and vinegar; season dressing with salt and pepper to taste.
• Add bell peppers, basil, cucumber, chicken, and noodles to bowl; toss with dressing. Serve noodle salad with lime wedges.

COLD PEANUT SOBA NOODLES WITH CHICKEN

Steps:

• Bring a large pot of water to a boil. Add the soba noodles and edamame and cook as the noodle label directs. Reserve 1 cup cooking water, then drain the noodles and edamame and run under cold water until cool.
• Whisk the peanut butter, vinegar, soy sauce, ginger, sesame oil and chili sauce in a large bowl. Add 1/2 cup of the reserved cooking water and whisk until smooth. Add the noodles and edamame, season with salt and toss to combine (add more cooking water to loosen, if needed). Divide among shallow bowls and top with the chicken, cucumber and scallions.

SOBA NOODLE SALAD WITH CUCUMBER AND MANGO

Steps:

• Warm vinegar, sugar, and salt in small saucepan over medium heat, stirring occasionally until sugar dissolves, about 1 minute. Stir in garlic and jalapeño. Cool. Mix in lime juice, sesame oil, and lime peel.
• Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Rinse under cold water; drain again. Transfer noodles to dish-towel-lined platter to drain. Transfer noodles to large bowl. Add dressing and toss to coat. (Can be prepared 6 hours ahead. Cover and refrigerate.)
• Add cucumber, mango, basil, and mint to noodles and toss gently. Arrange salad on platter. Sprinkle with chopped peanuts. Garnish with lime wedges. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

COLD SOBA NOODLES

Steps:

• Bring a large pot of water to a boil and add soba noodles. Reduce heat to a simmer.
• Cook noodles for 2-3 minutes.
• Drain and run under cold water until cool to touch.
• Add the noodles to a large bowl with the edamame, bell pepper and tofu.
• Place the almond butter and remaining ingredients in a blender or food processor and puree sauce.
• Pour sauce over the noodles and toss to combine.
• Serve.

COLD SOBA NOODLE SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Drop in soba noodles and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Drain.
• Toss noodles with sesame oil in a medium bowl. Divide noodles evenly between the 5 containers.
• Top noodles with edamame, carrot, green onions, and cilantro, dividing them evenly between the 5 containers. Place lids on containers. Pour 1/4 cup peanut sauce into each dressing container. Refrigerate until ready to eat. Mix 1 dressing container with 1 serving of soba salad to serve.

COLD SOBA NOODLE SALAD

Steps:

• Toast sesame seeds in a dry non-stick pan on medium heat till golden brown.
• Bring a pot of water to boil and add salt. Put in the soba noodles and cook for about 6 minutes or until tender but not mushy. Plunge drained soba into bowl of ice water.
• In a large mixing bowl, mix vinegar, soy sauce, honey and oil. Add drained, cooled soba and chopped spring onions and mix well.
• Mix in toasted sesame seeds and toss well. Adnd give that lemon wedge a good squeeze. Mix well.

COLD SOBA NOODLE SALAD WITH CUCUMBER AND SHIITAKE

Steps:

• Light a grill or preheat a grill pan. In a large bowl, toss the mushrooms and scallions with the peanut oil and season with salt and pepper.
• Grill the mushrooms over moderate heat, turning once, until cooked through and tender, about 4 minutes; transfer to a plate.
• Grill the scallions, turning once, until softened and blackened in spots, about 2 minutes; add to the mushrooms.
• Let the mushrooms and scallions cool, then thinly slice them.
• In a small bowl, whisk the soy sauce with the ginger, garlic, sesame oil, rice vinegar and chili oil.
• In a large pot of boiling salted water, cook the soba noodles until al dente, about 4 minutes; drain.
• Transfer the noodles to a large bowl. Add the mushrooms, scallions, cucumber and dressing and toss well. Sprinkle with the sesame seeds and serve.

COLD NOODLE SALAD WITH SPICY PEANUT SAUCE

Steps:

• Bring a pot of salted water to the boil. Add the soba, stir to prevent sticking, and cook according to package instructions until just tender. Rinse under cold water until the noodles are completely cold.
• Meanwhile, make the sauce: In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chile oil or hot sauce, and garlic. Add 1/4 to 1/2 cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. Taste and add more chile oil or hot sauce as desired; set aside.
• Cut the zucchini or cucumber and radishes into 1/8-inch thick slices, then cut into thin matchsticks. Slice the peppers into 1/8-inch pieces. Place them all in a large bowl.
• Loosen the soba noodles by running them under some water, then allow to drain again. Add them to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.
• When you are ready to serve, drizzle with spicy peanut sauce and top with peanuts, scallions and cilantro. Serve immediately, with lime wedges alongside.

SOBA NOODLE SALAD WITH CHICKEN AND SESAME

Steps:

• Whisk rice vinegar, 1 tablespoon vegetable oil, sesame oil, brown sugar, soy sauce, and ginger together in a large bowl until dressing is combined.
• Bring water to a boil in a large pot. Add soba noodles, stir, and return water to a boil. Boil noodles until tender, 4 to 5 minutes. Drain noodles in a colander under cold running water until cool, about 1 minute.
• Heat 2 teaspoons vegetable oil in a skillet over medium heat. Cook chicken breast pieces until no longer pink in the center and the juices run clear, 2 to 4 minutes. Add garlic, salt, and pepper; stir until fragrant, about 1 minute more.
• Toss soba noodles, chicken, celery, carrot, red pepper, cilantro, green onion, and sesame seeds together with dressing in large bowl.