SOBA NOODLE SALAD WITH PORK AND PEANUT SAUCE
This chilled noodle salad will be a colorful, flavor-packed addition to your table. The delicious, creamy peanut sauce serves as both the marinade and the dressing.
Provided by Cara Harbstreet
Categories Main Course
Time 35m
Number Of Ingredients 19
Steps:
- Add all ingredients to a measuring cup and whisk together until combined.
- As written, recipe will yield approximately 1 1/2 cups. Divide into one 1/2 cup portion to use as the marinade and reserve the rest for serving.
- Prepare the pork tenderloin by patting dry. Place in a sealed bag with 1/2 cup of the prepared sauce. Allow to marinade for at least four hours (or overnight if preferred).
- When ready to cook, preheat the oven to 400 degrees F. Prepare a baking sheet by lining with foil. Transfer the pork tenderloin to the center of the sheet pan. If desired, spoon some of the remaining marinade over the tenderloin before placing on the center rack of your oven.
- Bake, uncovered, for 30-35 minutes or until 145 degrees F in the center. Remove from the oven and allow to rest for 5-10 minutes before slicing into 3/4" thick medallions.
- Once the pork nears the end of cooking (last 5-10 minutes before removing from the oven), prepare the other ingredients for the soba noodle salad. To cook the soba noodles, bring a large pot of water to a rolling boil. Place the soba noodles in the water and cook for 2 1/2 minutes.
- Strain in a large colander and run under cold water to rinse, cool, and stop the cooking process. Transfer to a large mixing bowl and add the prepared carrots, cabbage, sliced cucumbers, and cilantro. Drizzle with the creamy peanut sauce and use tongs to mix and combine until evenly coated.
- To serve, place the sliced pork tenderloin on a bed of soba noodle salad. Drizzle with additional dressing, if desired, and garnish with crushed peanuts, sliced hot peppers, or sesame seeds (if using).
Nutrition Facts : Calories 615 kcal, Carbohydrate 62 g, Protein 39 g, Fat 26 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 74 mg, Sodium 1001 mg, Fiber 5 g, Sugar 16 g, ServingSize 1 serving
SOBA NOODLE SALAD
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
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
GRILLED THAI PORK TENDERLOIN WITH SOBA NOODLE SALAD
This grilled thai pork tenderloin is so easy, super flavorful, and the perfect weeknight meal when you serve it with a soda noodle salad.
Provided by How Sweet Eats
Categories Main Course
Time 2h35m
Number Of Ingredients 20
Steps:
- Combine the chili sauce, vinegar, coconut milk, sugar, garlic, ginger, peanut butter, soy sauce and lime juice in a bowl, whisking to combine. Place the pork tenderloin in a resealable plastic bag or in a baking dish. Cover with half of the sauce, tossing to coat. Marinate the pork in the fridge for at least 2 hours, or even overnight.
- Place the remaining sauce in a saucepan. Bring to a boil, the reduce to a simmer and cook for 2 to 3 minutes until slightly thickened. You can do this and store it in the fridge, or heat it and serve right before you eat.
- Preheat your grill to medium-high heat - ideally we want the temperature to be around 500 degrees F. Let the grill heat for at least 15 minutes.
- While the grill is heating, I like to bring the water to a boil for my soba noodles. Cook them according to the directions on the package. After cooking, be sure to rinse them with cold water so they don't stick together.
- To make the soba noodle salad, toss the soba noodles with a few tablespoons of the remaining peanut sauce mixture. You can use as much as you like - you can even use all of it if you wish. Toss the arugula microgreens, carrots, peppers, cucumbers and cilantro in with the noodles. Taste the noodles and see if they need any more seasoning - if they do, add a sprinkle of salt and pepper. As a note, I like to assemble this salad while the pork tenderloin is on the grill.
- To grill the pork, remove the tenderloin from the marinade, allowing the marinade to drip off as much as it can. Place the tenderloin on the grill. You want to cook it for 20 to 25 minutes total. I turned it after 8 minutes, then turned it after 8 minutes again. You want the inside temperature to be 140-145 degrees F. Make sure to go by what the thermometer says, because the heat on every grill can differ!
- Once the tenderloin is finished, place it on a sheet pan or dish and let it rest for 20 minutes. After 20 minutes, slice it.
- Garnish your soba noodle salad with another drizzle of peanut sauce if you have some left, a sprinkle of peanuts, more cilantro if you want and the sliced hot peppers.
- I like to serve this by placing the pork tenderloin on top of the soba noodle salad. I think it makes for the prettiest presentation! But you can serve them separately as well. My preference is to serve the soba noodles cold (or, at least, cool) and the tenderloin warm. The combination is amazing! You can serve them both cold or hot, whichever you prefer. Serve with lime wedges for spritzing!
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.
SESAME-GINGER PORK WITH SOBA NOODLES
Provided by Robin Miller : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the soba noodles according to the package directions. Drain and transfer to a large zip-top plastic bag. Add 2 teaspoons of the oil, seal the bag, and shake to coat the noodles.
- Meanwhile, heat the remaining 2 teaspoons oil in a large skillet over medium heat. Add the ginger and cook, stirring, for 1 minute. Increase the heat to medium-high; add the pork, and cook, stirring, until browned on all sides, about 5 minutes total. Add the salt and pepper and stir to coat the pork. Add the scallions and sesame seeds and cook, stirring, for 1 minute. Add the broth and soy sauce reduce heat to medium, and simmer until the pork is cooked through, about 5 minutes. Remove from the heat and stir in the water chestnuts.
- If you're stopping here:
- Let cool to room temperature, then transfer the mixture to a large zip-top plastic bag or plastic container and refrigerate along with the bag of noodles for up to 3 days.
- When you're ready to eat:
- Combine the pork mixture and soba noodles in a large skillet set over medium heat and simmer for 5 minutes to heat through. You can also reheat the noodles and pork mixture together in the microwave for 3 to 5 minutes on HIGH. Meanwhile, chop the cilantro.
- Remove from the heat, stir in the cilantro, and serve.
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 NOODLES WITH PORK TENDERLOIN
Tender pork tenderloin is the perfect partner to this tasty Asian-flavored buckwheat cold noodle salad.
Provided by lutzflcat
Categories Noodles
Time 1h25m
Yield 4
Number Of Ingredients 18
Steps:
- Bring a large pot of water to a boil, add soba noodles, and cook according to package directions, about 4 minutes. Drain noodles, rinse under cold water, and set aside to cool.
- Whisk peanut butter, water, 1 tablespoon sesame oil, hoisin sauce, Sriracha, soy sauce, lime zest and juice, garlic, and ginger together in a small bowl for the dressing. Pour dressing over noodles. Add red bell pepper and toss to combine. Refrigerate until well chilled, at least 1 hour.
- Stir teriyaki sauce, rice vinegar, and red pepper flakes together in a bowl until well combined. Cut pork tenderloin into very thin slices, about 1/8 inch thick, then cut each slice in half. Add pork to marinade, cover bowl, and chill in the refrigerator for 30 minutes or longer.
- Remove pork from refrigerator. Heat a skillet over medium-high heat, and heat the remaining 1 tablespoon sesame oil until hot. Add pork, separating pieces to cover the skillet's bottom. Cook the pork, occasionally stirring, until cooked through, 2 to 3 minutes. Your time will depend on how thinly the pork is cut, but try not to overcook to retain tenderness.
- Remove noodles from the refrigerator and give them a good stir. Divide the noodles among 4 plates or bowls. Evenly distribute the pork on top of the noodles and garnish with peanuts, green onion and sesame seeds before serving.
Nutrition Facts : Calories 372.6 calories, Carbohydrate 44 g, Cholesterol 18.5 mg, Fat 16.1 g, Fiber 2.4 g, Protein 18 g, SaturatedFat 2.9 g, Sodium 1314.5 mg, Sugar 6.5 g
PORK AND SOBA NOODLE SALAD
Made from buckwheat flour, these Japanese-style noodles have a nutty taste and are pleasantly chewy.
Provided by Martha Stewart
Categories Pork Recipes
Time 25m
Number Of Ingredients 10
Steps:
- In a large pot of boiling salted water, cook noodles according to package instructions; drain.
- In a large bowl whisk together hoisin, lime juice, and oil; season with salt and pepper. Add noodles, carrots, bell pepper, and scallions; toss.
- Thinly slice pork; cut each slice in half crosswise. Add to bowl with noodles; toss well. Serve at room temperature or chilled; garnish with pepper flakes and lime wedges, if desired.
Nutrition Facts : Calories 296 g, Fat 6 g, Fiber 2 g, Protein 18 g
PORK AND SOBA NOODLE SALAD
Make the Pork Tenderloin with Sautéed Apples and Leeks on page 205, and then use the extra roasted tenderloin in one of these recipes (page 206)-one with Asian flavors, one with Mexican.
Yield serves 4
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil; add a generous amount of salt. Cook noodles until tender according to package instructions; drain and rinse under cold water until cool.
- In a large bowl, whisk together soy sauce, lime juice, sesame oil, ginger, honey, garlic, and red-pepper flakes. Add noodles, pork, carrots, bell pepper, and scallions; toss to combine. Serve at room temperature, or chilled; garnish with lime wedges.
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