PEANUT SOBA NOODLE SALAD
Steps:
- For the soba noodle salad: Bring a large pot of salted water to a boil over high heat. Cook the soba noodles until just tender according to package directions, 6 to 7 minutes. Reserving 1/4 cup of the cooking water, drain and run the noodles under cool water to stop cooking and ensure they stay firm. Drizzle with a little sesame oil and toss so they don't stick together. Set aside.
- For the peanut dressing: Place the sesame oil in a large saute pan over medium-high heat. Add the garlic and ginger and lightly saute (take care to not overheat as the sesame oil burns easily). You just want to gently warm and infuse the oil to cook the garlic and ginger, about 2 minutes. Add to a blender with the peanut butter, soy sauce, honey, rice vinegar, Sriracha and reserved soba cooking water (hot). Blend until completely smooth. Taste and season with salt and pepper. Mix together the carrots and scallions with the noodles in a large mixing bowl. Dress with the peanut dressing then serve garnished with the chopped roasted peanuts.
SPICY PEANUT SOBA NOODLE SALAD RECIPE
This Spicy Peanut Soba Noodle Salad features red peppers, cabbage, chicken, soba noodles, and a quick homemade spicy peanut sauce. Salads don't get much yummier than this.
Provided by Lindsay
Categories Dinner
Time 25m
Yield 8
Number Of Ingredients 15
Steps:
- Puree sauce ingredients in a food processor or blender. Add the peanuts last so you can control how chunky it is (I like to leave it a little more on the chunky side).
- Cook the chicken in a skillet over medium high heat. Season with salt and pepper. When the chicken is cooked through, set aside until cool enough to handle and shred the meat.
- Chop the red pepper, cabbage, and cilantro to your desired size for the salad.
- Cook the noodles according to package directions (usually just boiling for a few minutes).
- Toss everything together with enough dressing to generously coat everything. Serve hot or cold!
Nutrition Facts : Calories 344 calories, Sugar 8.3 g, Sodium 1054.7 mg, Fat 11.5 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 40.3 g, Fiber 3.3 g, Protein 24.7 g, Cholesterol 41.4 mg
SOBA NOODLE SALAD WITH PEANUT DRESSING
Whip up a refreshing side dish with this easy recipe for soba noodle salad loaded with veggies and tossed with homemade peanut dressing.
Provided by Kelly Senyei
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the salad: Bring a large pot of water to a boil. Add the soba noodles and cook until al dente according to the package directions. Drain the noodles and reserve 1/4 cup of the cooking water.
- Transfer the noodles to a large bowl; add the cucumbers, carrots and bell peppers.
- Make the dressing: In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, sesame oil, honey, garlic and the reserved cooking water until creamy.
- Add the dressing to the bowl with the noodles and toss to combine. Garnish with crushed peanuts and cilantro. Serve warm, chilled or at room temperature.
SOBA NOODLE SALAD
Provided by Giada De Laurentiis
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
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.
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.
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- Cook the soba noodles: Bring a large pot of water to boil and cook the noodles according to package directions. Drain and rinse with cold water before returning to pot.
- Prepare the vegetables: This is easier in a food processor than by hand. If using a food processor, shred the cabbage and sprouts with the slicing disk, then grate the carrots using the grating disk. Or use a chef’s knife to chop the cabbage and sprouts into thin strips, then coarsely grate the carrots.
- Prepare the dressing: In a 2-cup liquid measuring cup or medium bowl, whisk together the dressing ingredients until smooth. If the mixture should be thick but drizzly; if it’s too thick, whisk in water in 1 tablespoon increments until it is (at which point you might need to add a little salt, to taste, since the flavors have been diluted.)
- In a large serving bowl, combine the cooked soba noodles, shredded cabbage and sprouts, grated carrots, and chopped green onions. Pour dressing over the vegetables and toss to coat (you may or may not need all of the dressing). For best flavor, let the slaw marinate for 20 minutes before serving.
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