Hot And Sour Soba Salad Food

HOT-AND-SOUR SOBA SALAD

Steps:

• Heat the peanut butter for 10 to 20 seconds in a microwave to make it easier to mix. Combine with the soy sauce, vinegar, hot red pepper oil, cayenne, garlic, ginger and salt and pepper. Whisk together. Whisk in the sesame oil, canola oil and broth. Set aside.
• To cook the noodles, bring a large pot of water to a boil, and add salt, if desired, and the noodles. When the water comes back to a boil and bubbles up, add a cup of cold water to the pot. Allow the water to come back to a boil, and add another cup of cold water. Allow the water to come to a boil one more time, and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Drain and toss immediately with the dressing (whisk the dressing again first). Add the remaining ingredients, and toss together. Taste, adjust seasonings, and serve over a bed of salad greens if desired.

HEALTHY AND FLAVOR-FILLED SOBA SALAD

Steps:

• Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, then drain. Meanwhile, combine the honey, soy sauce, vinegar, garlic, ginger and chile in a large bowl, then whisk in the oil. Add the cabbage, edamame, scallions and noodles, and toss to combine. Sprinkle with the sesame seeds.

SOBA NOODLE SALAD

Steps:

• Gather all the ingredients.
• To make the dressing, combine the vegetable oil, sesame oil, and crushed red peppers in a small saucepan.
• Whisk it all together and infuse the oil over medium heat for 3 minutes. Alternatively, you can put these ingredients in a small microwave-safe bowl and microwave for 3 minutes. Set aside to let it cool a bit; be careful while handling as it'll get very hot.
• Add the honey and soy sauce to the oil mixture.
• Whisk it all together until the honey has completely dissolved.
• Bring water to a boil in a large pot (you do not need to salt the water for cooking soba). Cook the soba noodles according to the package instructions, but make sure they are al dente. Drain into a colander and rinse the soba noodles under cold running water. This step is important to remove the excess starch from the noodles and to stop the cooking. Drain well and transfer to a large bowl.
• Thinly slice the green onions and chop the cilantro into small pieces.
• Add the dressing, green onions, cilantro, and sesame seeds to the bowl with the soba noodles.
• Toss everything together. Transfer to a serving bowl or plate. Serve chilled or at room temperature.

SOBA SALAD

Steps:

• Bring a large pot of water to a boil and salt it. Drop in the noodles and carrot and cook until tender, 2 to 4 minutes; add the edamame for about 15 to 30 seconds just to warm, then drain everything in a colander. Set aside.
• In a large salad bowl, whisk together the soy sauce, lime juice, miso and mirin or sugar. Add spinach, noodles, carrot, edamame, scallion, and toss; then taste and season with salt and pepper as needed. Garnish with grated ginger at the table.

SOBA NOODLES WITH GINGER-SESAME DRESSING

Steps:

• In a small bowl, whisk the first 9 ingredients; set aside. Cook edamame and soba noodles according to package directions; drain. Rinse noodles in cold water; drain again., Just before serving, combine the coleslaw mix, carrots, green onions, noodles and edamame in a large bowl. Add dressing; toss to coat. Garnish with sesame seeds.

CHILLED SOBA WITH TOFU AND SUGAR SNAP PEAS

Steps:

• Make sauce:
• Simmer mushroom in water in a small saucepan, covered, 15 minutes. Add kombu and barely simmer, covered, 5 minutes. Remove from heat and let stand, covered, 5 minutes. Strain through a fine-mesh sieve into a large glass measure, pressing on and discarding solids. Return 2 cups liquid (add water if necessary) to saucepan. Add soy sauce, mirin, ponzu, sugar, and 1/4 teaspoon salt and bring to a boil, stirring until sugar has dissolved. Remove from heat. Stir in sesame oil, then cool in pan in a large ice bath.
• Cook noodles and vegetables:
• Blanch sugar snaps in a large pot of unsalted boiling water until crisp-tender, about 2 minutes. Transfer with a slotted spoon to a large colander set in ice bath to stop cooking. Lift colander to drain. Transfer sugar snaps to a bowl. Meanwhile, return water to a boil. Blanch spinach until just wilted, about 30 seconds, then cool and drain in same manner. Squeeze out excess water. Add to sugar snaps.
• Return water to a boil.
• Add noodles and cook according to package directions, stirring occasionally, until tender. Drain in colander and rinse with cold water. Cool in ice bath until very cold (add more ice to water as necessary). Drain well.
• Carefully drain tofu and pat dry. Cut into 3/4-inch cubes.
• Whisk sauce, then pour 1 1/2 cups sauce into a large bowl. Add noodles, sugar snaps, spinach, and half of scallions and toss. Serve in shallow bowls, topped with tofu, remaining scallions, and ginger. Drizzle with some of remaining sauce and serve remainder on the side.