Italian Soba Noodle Salad Recipe 485 Food

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SOBA NOODLE SALAD



Soba Noodle Salad image

Enjoyed chilled or at room temperature, this Soba Noodle Salad tossed in a honey soy dressing is exactly what you need for a quick, light meal.

Provided by Namiko Chen

Categories     Salad

Time 15m

Number Of Ingredients 9

7 oz dried soba noodles (buckwheat noodles) ((2-3 bundles for 4 servings))
2 green onions/scallions
1 handful cilantro (coriander) ((0.7 oz, 20 g for 4 servings))
1 Tbsp toasted white sesame seeds
1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.)
3 Tbsp roasted sesame oil
½ tsp crushed red pepper (red pepper flakes)
3 Tbsp honey ((use maple syrup for vegan))
3 Tbsp soy sauce

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.

Nutrition Facts : Calories 309 kcal, Carbohydrate 48 g, Protein 9 g, Fat 11 g, SaturatedFat 3 g, Sodium 904 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 8 g, ServingSize 1 serving

SOBA NOODLE SALAD



Soba Noodle Salad image

Provided by Food Network

Number Of Ingredients 12

1/4 cup Dashi or defatted chicken stock
2 tablespoons low-sodium soy sauce
1/4 cup rice vinegar
1 tablespoon sugar
1 teaspoon Asian sesame oil
7 ounces dried soba noodles
1/2 or so cup finely julienned daikon or breakfast radishes
1 cup daikon radish sprouts, loosely packed
1 small onion, cut in half, thinly sliced, rinsed, and drained
2 tablespoons finely chopped green onion
1 tablespoon sesame seeds, toasted
Japanese seven-spice powder, to taste (optional)

Steps:

  • Combine the dressing ingredients in a small bowl and set aside.
  • Bring 2 quarts of lightly salted water to a boil in a large pot over high heat. Separate the noodles and drop them into the boiling water, stirring once or twice. When the water begins to boil, add 1 cup of cold water. Repeat this procedure twice cooking until the noodles are just tender, about 3 to 4 minutes. Drain in a colander. Rinse with cold water until completely cooled, rubbing gently with hands to remove all surface starch and drain well.
  • Toss the noodles with the dressing and arrange the daikon, sprouts, onion, green onions, sesame seeds, and a dash of seven-spice powder over the top.

SOBA NOODLE SALAD



Soba Noodle Salad image

Provided by Giada De Laurentiis

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 16

Kosher salt
8 ounces dried buckwheat soba noodles
1/3 cup creamy almond butter
1/4 cup soy sauce
3 tablespoons fresh lime juice
3 tablespoons extra-virgin olive oil
2 tablespoons sesame oil
1 1/2 tablespoons honey
2 teaspoons wasabi paste
One 1 1/2-inch piece fresh ginger, peeled and coarsely chopped
One 1 1/2-pound head napa cabbage, cored and shredded
3 green onions, thinly sliced
1 red bell pepper, cored, seeded and thinly sliced
1 hothouse cucumber, peeled, halved lengthwise and sliced into 1/4-inch-thick half-moon shapes
1 cup slivered almonds, toasted, see Cook's Note
3 tablespoons black sesame seeds

Steps:

  • Boil a large pot of salted water over high heat. Cook the noodles until tender but still firm to the bite, stirring occasionally, 4 to 5 minutes. Rinse the noodles in cold water, drain and place in a serving bowl.
  • For the dressing: Combine the almond butter, soy sauce, lime juice, olive oil, sesame oil, honey, wasabi and ginger in a blender. Blend until smooth.
  • Pour the dressing over the noodles. Add the cabbage, green onions, bell peppers, cucumbers and almonds. Toss until all the ingredients are coated. Garnish with sesame seeds and serve.

HEALTHY AND FLAVOR-FILLED SOBA SALAD



Healthy and Flavor-Filled Soba Salad image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

Salt
8 ounces soba, or whole-wheat linguine or spaghetti
1/4 cup honey
1/4 cup soy sauce
2 tablespoons rice vinegar or sherry vinegar
2 large cloves garlic, finely grated or minced
One 2-inch piece ginger, peeled and finely grated
1 Fresno chile or red finger chile, finely chopped
1/3 cup olive oil or vegetable oil
1/4 pound cabbage, very thinly sliced
1 cup shelled edamame, thawed if frozen
1 small bunch scallions, very thinly sliced on an angle
3 tablespoons black sesame seeds or toasted sesame seeds

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.

Nutrition Facts : Calories 540 calorie, Fat 24 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 1795 milligrams, Carbohydrate 71 grams, Fiber 4 grams, Protein 16 grams, Sugar 22 grams

SOBA NOODLE SALAD WITH CHICKEN AND SESAME



Soba Noodle Salad with Chicken and Sesame image

This tasty salad with Japanese buckwheat noodles is both quick and healthy; great for lunch or dinner. Most larger supermarkets have buckwheat soba noodles in the Asian food section.

Provided by donrmath

Categories     Chicken Pasta Salad

Time 27m

Yield 3

Number Of Ingredients 17

2 tablespoons rice vinegar
1 tablespoon vegetable oil
1 tablespoon sesame oil
1 tablespoon brown sugar
1 tablespoon soy sauce
2 teaspoons minced fresh ginger root
4 ounces buckwheat soba noodles
2 teaspoons vegetable oil
1 boneless skinless chicken breast, cut into thin bite-size strips
1 teaspoon chopped garlic
salt and ground black pepper to taste
1 rib celery, sliced
1 carrot, sliced
½ red bell pepper, chopped
¼ cup chopped fresh cilantro
2 tablespoons chopped green onion
1 tablespoon sesame seeds

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.

Nutrition Facts : Calories 339.5 calories, Carbohydrate 38.3 g, Cholesterol 23.1 mg, Fat 15.2 g, Fiber 1.9 g, Protein 15.5 g, SaturatedFat 2.4 g, Sodium 704.2 mg, Sugar 6.7 g

SIMPLE SOBA NOODLE SALAD



Simple Soba Noodle Salad image

I had this at a baby shower and just had to get the recipe. It is very easy to make and does not take a lot of time to prepare. I hope you enjoy.

Provided by KimmieCat1

Categories     Asian

Time 20m

Yield 2 salads, 2 serving(s)

Number Of Ingredients 9

8 ounces soba noodles
3/4 cup carrot, shredded
1/2 cup peanuts, chopped
1/4 cup green onion, diced
1 tablespoon sesame oil
6 tablespoons rice wine vinegar
4 tablespoons sugar
1/4 cup soy sauce
1/4 cup sesame oil

Steps:

  • 1. Prepare the dressing by combining the rice wine vinegar, sugar, soy sauce, and 1/4 cup sesame oil.
  • 2. Cook the noodles for about 5 minutes. Dry really well and mix with the carrots, peanuts, green onion, & 1 tablespoon of sesame oil.
  • 3. Mix the salad with the dressing and serve.

SOBA SALAD



Soba Salad image

For most people, even experienced cooks, weeknight dinners are not so much a result of careful planning but of what's on hand - and what can be accomplished fairly quickly. Noodles of all kinds are easy and beloved. But soba noodles, a Japanese staple, are special: they usually take no more than 3 to 4 minutes to cook and, because they're made from buckwheat, have a slightly firm texture and a nutty flavor. Traditionally, soba are served hot and cold, making them a flexible partner for almost any fresh ingredients you have in the kitchen. In this case, they are paired with shelled frozen edamame, carrots and spinach and a light dressing.

Provided by Mark Bittman

Categories     quick, salads and dressings, times classics, main course, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 12

Salt
freshly ground pepper
3 to 4 ounces soba noodles
1 carrot, peeled and finely chopped
2 cups edamame (frozen are fine)
2 to 3 tablespoons soy sauce
Juice of one lime
2 tablespoons white or light miso
1 tablespoon mirin or 1 teaspoon sugar, or to taste
1 10-ounce package fresh spinach, washed and trimmed
1/4 cup chopped scallion
1 tablespoon freshly grated ginger

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.

Nutrition Facts : @context http, Calories 208, UnsaturatedFat 1 gram, Carbohydrate 33 grams, Fat 4 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 0 grams, Sodium 1134 milligrams, Sugar 4 grams

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