Cold Soba Noodles Food

COLD SOBA NOODLES WITH DIPPING SAUCE

Steps:

• Bring a large pot of water to a boil, and salt it. Cook noodles until tender but not mushy. Drain, and quickly rinse under cold running water until cold. Drain well.
• Combine dashi or stock, soy sauce and mirin. Taste, and add a little more soy if the flavor is not strong enough. Serve noodles with garnishes, with sauce on side for dipping (or spooning over).

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.

SPICY COLD SOBA NOODLES

Steps:

• Place soy sauce in a saucepan over medium heat, add brown sugar and bring to a boil. Turn heat to low, stir in molasses, and return to simmer. Transfer to a mixing bowl. Add sesame oil, tahini, chili oil, and vinegar, and whisk to combine. Season to taste with salt, if desired.
• Bring a large pot of salted water to a rapid boil. Add noodles, bring back to a boil, and cook, stirring occasionally, until they just begin to soften, about 3 minutes. (Soba noodles can overcook very quickly, so stay nearby.)
• Have ready a large bowl of iced water. Drain noodles, plunge in iced water, and drain again. Place in a colander and rinse well under cold running water. Combine noodles and sauce, toss well with scallions, and chill. Serve in small nests on lettuce-lined plates with Chopped Tofu and Parsley.

SOBA NOODLE COLD ROLLS WITH SPICY SESAME SAUCE

Steps:

• For the rolls: Cook the soba noodles according to the package directions in salted water until al dente. Drain and rinse the noodles under cold water.
• Fill a large wide bowl with very warm water. Dip one rice paper wrapper into the water and allow it to soften for a few seconds. Then carefully remove it from the water.
• Top the wrapper with a piece of lettuce, a small handful of the soba, a few pieces of tofu, peach or mango, cucumber, carrot, bean sprouts and a few mint and cilantro leaves.
• Fold in the edges of the wrapper and roll up like a burrito, pressing edge to seal. Set aside into a reusable container lined with a damp paper towel. Continue with the remaining wrappers and ingredients.
• For the dipping sauce: Whisk together the lime juice, sriracha, soy sauce, honey, ginger, sesame seeds and sesame oil.
• Store the rolls and sauce in resealable containers in the fridge until ready to serve, or portion out for lunch. Cut the rolls in half just before serving with the dipping sauce.

SPICY COLD SOBA NOODLES

Steps:

• Bring soy sauce to a boil in a small saucepan over medium-high heat. Reduce heat to medium-low and simmer until reduced by half, 10 to 15 minutes. Remove soy sauce from the heat and stir in molasses.
• Whisk sesame oil, tahini, balsamic vinegar, and chili oil together in a medium mixing bowl. Slowly whisk in soy sauce mixture. Stir in 1/2 of the scallions.
• Bring a large pot of lightly salted water to a boil. Add soba noodles and cook, stirring occasionally, until tender yet firm to the bite, about 3 minutes. Immediately drain and rinse thoroughly in cold water.
• Combine noodles and sauce. Sprinkle remaining scallions and sesame seeds over top and refrigerate until cold, at least 30 minutes.

SPICY COLD SOBA NOODLES

Steps:

• Heat soy sauce until reduced by half.
• Turn to low and add molasses.
• Warm briefly and transfer to bowl.
• Add remaining ingredients except noodles.
• Add salt to taste.
• Boil noodles about 3 minutes.
• Drain and plunge in ice water.
• Drain and rinse.
• Combine with sauce and chill.

COLD SOBA NOODLES WITH MISO AND SMOKED TOFU | EPICURIOUS

Steps:

• Whisk ginger, miso paste, 3 Tbsp. mirin, 3 Tbsp. vinegar, 1 Tbsp. soy sauce, and 1/4 tsp. salt in a large bowl.
• Cook soba noodles according to package directions. Drain noodles, rinse with cold water, then add to ginger mixture. Season with more mirin, vinegar, soy sauce, and salt, if needed.
• Transfer noodles to a serving bowl or platter and top with radishes, scallions, and tofu. Serve immediately.

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 PEANUT SOBA NOODLES

Steps:

• Combine sauce ingredients thoroughly.
• Toss cooked soba noodles (or spaghetti) with vegetables.
• Add sauce and combine to coat everything.
• (Since the flavors are so intense, I like my noodles a little on the"dry" side-- you can make this dish more"saucy" if you wish.) Add peanuts, adjust seasoning, and chill in the refrigerator for at least 30 minutes.