COLD SOBA NOODLE SALAD RECIPE
Steps:
- Gather the ingredients.
- Cook the soba noodles according to the package directions. Rinse with cold water and drain well. Set aside.
- Make the dressing. Combine the oil, lime juice, ginger, vinegar, sesame oil, honey, and chili sauce in a small mixing bowl. Season with salt and pepper and mix well until combined.
- In a large bowl, combine the soba noodles, cucumber, carrot, bell pepper, radish, spring onion, and cilantro. Add the dressing and toss well to combine. Taste for seasoning.
- Top with sesame seeds and serve immediately or store in the refrigerator for up to one day. Toss again before serving.
Nutrition Facts : Calories 211 kcal, Carbohydrate 30 g, Cholesterol 0 mg, Fiber 4 g, Protein 6 g, SaturatedFat 1 g, Sodium 121 mg, Sugar 7 g, Fat 9 g, ServingSize 4 servings, UnsaturatedFat 0 g
COLD SOBA NOODLE SALAD WITH CREAMY SESAME DRESSING
Cool, light and loaded with fresh vegetables, this salad makes a perfect summer meal. Nutty buckwheat noodles and tangy dressing make it rich and satisfying, too. The dressing can be made a day ahead and chilled-just give it a good shake before serving.
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil.
- Spread the sesame seeds in a medium skillet over medium heat, and toast until golden brown, shaking the pan occasionally, 4 to 5 minutes. Let cool, about 10 minutes.
- Meanwhile, add the corn to the boiling water, and cook for 4 to 5 minutes. Remove the corn to a colander, reserving the boiling water for later use, and run the corn under cold water to cool. Cut the kernels from the cobs; set aside.
- Transfer the sesame seeds to a blender and grind for 15 seconds. Add the oil, and puree until smooth and emulsified, about 15 seconds. Add the lemon juice, soy sauce, sugar, chile-garlic sauce and ginger, and blend for another 15 seconds.
- Add the soba noodles to the boiling water, and cook until the noodles no longer have a hard, chalky bite but are still springy, 3 to 4 minutes. Strain the noodles in a colander, and run them under cold water to stop the cooking quickly. When the noodles are completely cool, shake the colander vigorously to remove as much water as possible (if the noodles are too wet, they will dilute the dressing).
- Divide the noodles among four bowls. Drizzle the dressing over the noodles (use all of the dressing, as the noodles will soak it up). Top with the corn, watercress, tomatoes, avocados and cucumbers. Toss before eating.
COLD SOBA NOODLE SALAD
This cold salad is easy to make and great for prepping healthier options for the week's lunches or snacks. I like to add some heat by mixing sriracha or chili garlic paste into the Thai peanut sauce.
Provided by B. Tario
Categories World Cuisine Recipes Asian
Time 35m
Yield 5
Number Of Ingredients 9
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.
Nutrition Facts : Calories 489.7 calories, Carbohydrate 68.9 g, Fat 19.2 g, Fiber 2.7 g, Protein 19.7 g, SaturatedFat 3.7 g, Sodium 787.9 mg, Sugar 1 g
COLD SOBA NOODLE SALAD WITH CUCUMBER AND SHIITAKE
From Food & Wine. This is the sort of thing I love taking to work for lunch. I always have dried shiitakes in the house, so I will use those instead of grilling fresh.
Provided by dicentra
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 337.5, Fat 12.3, SaturatedFat 2, Sodium 1166, Carbohydrate 51.2, Fiber 4.2, Sugar 4.9, Protein 12.3
COLD NOODLE SALAD WITH SPICY PEANUT SAUCE
Soba, Japanese buckwheat noodles, are ideal for salads because they taste particularly great when served cold. Crunchy vegetables are highlighted here, adding lots of crisp, fresh texture. Substitute with any raw vegetables you have on hand, such as cabbage, carrot, fennel, asparagus, broccoli or cauliflower. The spicy peanut sauce is very adaptable: If you don't want to use peanut butter, you can use any nut or seed butter, like cashew, almond, sunflower or even tahini. Both the soba and the peanut sauce can be prepared ahead of time and stored in the fridge overnight, but wait to combine them until you are ready to eat for the best texture and consistency. The peanut sauce thickens as it sits, so add a tablespoon or two of water to loosen it up, if necessary.
Provided by Hetty McKinnon
Categories dinner, weekday, noodles, main course
Time 20m
Yield 4 servings
Number Of Ingredients 17
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.
COLD SOBA NOODLE SALAD
Make and share this Cold Soba Noodle Salad recipe from Food.com.
Provided by KaffirLime
Categories Japanese
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 603.7, Fat 17.3, SaturatedFat 2.5, Sodium 1749.9, Carbohydrate 100.7, Fiber 4.3, Sugar 6.9, Protein 23
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