SOBA NOODLE SALAD WITH CHICKEN AND SESAME
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
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
ROASTED CHICKEN WITH SESAME SOBA NOODLES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450˚. Heat a large ovenproof skillet over medium-high heat and add the olive oil. Season the chicken with salt and pepper and add skin-side down to the skillet. Cook, moving the chicken occasionally, until the skin is browned and crisp, about 10 minutes. Flip the chicken, transfer the skillet to the oven and roast until cooked through, 10 to 12 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Stem the kale and thinly slice the leaves; trim and thinly slice the Brussels sprouts. Toss the kale and Brussels sprouts in a large bowl with 1 tablespoon vinegar and a big pinch of salt; set aside until softened, about 5 minutes.
- Add the noodles to the boiling water and cook as the label directs. Drain and run under cold water until cool, then add to the vegetables.
- Whisk the remaining 1 tablespoon vinegar, the pickled ginger and brine, sesame oil, soy sauce, garlic, a pinch of salt and a few grinds of pepper in a small bowl. Drizzle the dressing over the noodle mixture; toss well. Add half of the sesame seeds and toss; season with salt and pepper. Divide the noodle mixture and chicken among plates; sprinkle with the remaining sesame seeds.
Nutrition Facts : Calories 620, Fat 29 grams, SaturatedFat 7 grams, Cholesterol 194 milligrams, Sodium 819 milligrams, Carbohydrate 45 grams, Fiber 3 grams, Protein 46 grams, Sugar 2 grams
SESAME SOBA NOODLES
Provided by Rachael Ray : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a pot of salted water to a boil. Add the soba and cook until al dente. Drain.
- Meanwhile, combine the honey, soy sauce, vinegar, sesame oil, ginger and garlic in a large bowl. Whisk in the olive oil. Add the edamame, carrots, scallions and soba to the bowl and toss to combine. Garnish with the sesame seeds.
COLD SOBA-NOODLE SALAD WITH CHICKEN, PEPPERS, AND CUCUMBER
Can't stand the heat? Let someone else roast the chicken, then combine it with quick-cooking noodles, raw veggies, and a stir-together sauce in this Cold Soba-Noodle Salad with Chicken, Peppers, and Cucumber dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 25m
Number Of Ingredients 10
Steps:
- In a large pot of boiling salted water, cook noodles until al dente; drain, and rinse with cold water. Set aside.
- In a large bowl, whisk together oils, lime juice, and vinegar; season dressing with salt and pepper to taste.
- Add bell peppers, basil, cucumber, chicken, and noodles to bowl; toss with dressing. Serve noodle salad with lime wedges.
Nutrition Facts : Calories 554 g, Fat 18 g, Fiber 2 g, Protein 50 g
SOBA SALAD WITH MISO DRESSING
Superfast veggie dinner or side dish. Courtesy of Mark Bittman, the Minimalist, from the October 1 2009 NY Times. He's not sure whether to call this a warm salad or a room-temperature noodle dish. I love edamame beans, and buying them frozen is fine for this dish. Pick up a bag of pre-washed spinach for this too. Tossing the spinach with the warm noodles and veggies should wilt the spinach, or stir fry them together in a little water to wilt a bit more. Soba noodles are a staple of Japan. They have a slightly firm texture and nutty flavor.
Provided by Kumquat the Cats fr
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
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 30 seconds to 1 minute 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 NOODLE SALAD WITH PEANUT SESAME SAUCE
Steps:
- Boil your soba noodles according to package directions. Drain in colander, rinse with cold water and chill while you prepare the remaining ingredients.
- Add chopped vegetables, and combine with chilled soba noodles.
- Soften peanut butter in microwave for 30 seconds. In small bowl, combine with remaining dressing ingredients. Whisk well.
- Pour sauce over chilled noodles and toss well. Garnish with sliced avocado and sesame seeds, and serve. Enjoy!
Nutrition Facts : Calories 494 kcal, Carbohydrate 49 g, Protein 15 g, Fat 27 g, SaturatedFat 4 g, Sodium 1016 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving
SOBA NOODLES WITH SESAME CHICKEN
Thai-inspired sesame chicken noodle dish perfect for a light dinner. Easy to make and a great crowd pleaser. Kind to the waistline and keeps well too!
Provided by Collette Duck
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 18
Steps:
- Bring a large pot of lightly salted water to a rolling boil. Stir in soba noodles and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Rinse in cool water, drain, and set aside in the pot.
- Meanwhile, mix soy sauce, chile sauce, vinegar, lime juice, ginger, red pepper flakes, and sesame oil together in a small bowl and set aside.
- Coat a skillet with cooking spray and heat over medium-high heat. Saute chicken in the hot pan until no longer pink in the center and juices run clear, 5 to 7 minutes. Remove from the pan and set aside.
- Coat the same skillet with more cooking spray and heat over medium-high heat. Add jalapeno and garlic and saute for 30 seconds. Add snap peas and carrot and saute until just tender, 3 to 5 minutes. Add chicken back into the pan and saute for 1 minute.
- Coat cooked soba noodles with cooking spray and return to medium heat. Add vegetables and chicken to noodles and mix well. Add soy sauce mixture and mix well. Heat through, stirring occasionally, about 3 minutes. Top with green onions, cilantro, sesame seeds, and lime zest.
Nutrition Facts : Calories 378.5 calories, Carbohydrate 61.1 g, Cholesterol 32.3 mg, Fat 5.9 g, Fiber 5.7 g, Protein 25.2 g, SaturatedFat 1.1 g, Sodium 2191.6 mg, Sugar 3.8 g
SESAME SOBA NOODLE AND VEGETABLE SALAD
Steps:
- Toast sesame seeds in heavy small skillet over medium-low heat. Cool.
- Cook noodles in pot of boiling salted water until just tender but still firm to bite, about 8 minutes. Drain. Rinse noodles under cold water until cool. Drain well; transfer to large bowl. Add both oils and toss to coat. Mix vinegar and all remaining ingredients into noodles. Season with salt and pepper. Sprinkle with sesame seeds and serve.
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SOBA NOODLE SALAD RECIPE | GOOD FOOD
From goodfood.com.au
Servings 4Total Time 45 minsCategory Starter/Entree
- Cut the chicken breast lengthways into four pieces and marinate in 2 tablespoons of the soy sauce and 1 teaspoon of the sesame oil for about 1 hour in the refrigerator.
- Cook the soba noodles in boiling salted water for about 4-5 minutes, until soft. Drain and rinse under cold water till cool. Toast the sesame seeds in a hot oven for 5 minutes or until lightly golden.
- Mix together the mirin, remaining soy, remaining sesame oil, rice wine vinegar and pickled ginger.
- Wash the cucumber and slice thinly. Put into a large bowl with the soba noodles and a handful of the picked coriander.
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5/5 (2)Calories 382 per servingCategory Dinner
- Bring a large pot of water to boil, and cook soba noodles for 5 minutes, stirring occasionally, until tender, but not mushy. Drain and rinse under cold water. Set aside
- Combine cooled soba noodles, chicken, bell peppers, cabbage, zucchini and cilantro in a large bowl.
COLD SOBA NOODLE SALAD WITH CHICKEN, EDAMAME, AND …
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- In a large pot, cook the soba noodles according to the package directions, and rinse under cold water.
- Toast sesame seeds by cooking in a skillet over medium heat. Stirring constantly until golden, approximately 3 minutes.
- In a large skillet over medium heat, heat soy sauce and brown sugar for 1 minute. Add pineapple pieces. Stirring frequently, add the chicken, and sauté for 10 minutes or until cooked through. Transfer to a bowl.
SOBA SALAD WITH CHICKEN - WOMAN'S DAY
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- Cook the noodles according to package directions, adding the edamame during the last minute of cooking.
- Meanwhile, in a food processor fitted with a thin slicing disk, thinly slice the cabbage and transfer to a large bowl.
WARM SOBA NOODLE SALAD WITH CRISPY SESAME CHICKEN | …
From foodtolove.co.nz
Cuisine Modern AsianCategory Midweek DinnerAuthor Fiona HuguesTotal Time 30 mins
- In a small bowl, mix together the ginger, garlic, mirin, soy sauce, sesame oil and a pinch of salt and pepper. Pour over chicken, cover and marinate in fridge for 2 hours or overnight.
- Place the sesame seeds and flour in a small food processor and blitz to break up the sesame seeds for around 20 seconds; you should have some whole sesame seeds and some broken pieces. Dip drained chicken pieces into seed flour mixture and toss to coat.
- Heat a 5cm depth of oil over medium heat to 170°C, or when a small piece of bread dropped in the oil turns brown in 30 seconds. Fry chicken pieces in batches for 3-4 minutes or until juices run clear when pierced with a sharp knife. Drain on paper towels and keep warm.
- For the noodles, warm a frying pan over medium heat, add the sesame oil and cook the garlic and ginger until fragrant but not browned.
SOBA NOODLES WITH CHICKEN AND VEGETABLES - MYRECIPES
From myrecipes.com
5/5 (17)Calories 353 per servingServings 6
- Prepare noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain.
- Heat canola oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and chicken to pan; sauté for 3 minutes, stirring constantly. Add broth mixture, zucchini, and carrot to pan; cook 3 minutes, stirring constantly. Add noodles; cook for 2 minutes or until thoroughly heated, tossing well. Sprinkle with sesame seeds.
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From abc.net.au
Cuisine JapaneseCategory Vegetarian, Dinner, Lunch, MainsServings 4Total Time 25 mins
- Using a mandoline or knife, thinly slice the cucumbers into rounds. Place them in a bowl and sprinkle over 1/2 teaspoon of salt. Using your hands, lightly massage the salt into cucumbers and leave to sit for 5 minutes.
- Bring a large pot of salted water to the boil. While you wait for it to boil, add ice cubes to a bowl of water (this is called an ice bath).
- Prepare your seasoning sauce by combining the rice vinegar, sugar, 1/2 teaspoon of salt and tamari. Stir until the sugar has dissolved. Squeeze the cucumbers to extract as much liquid as possible. Discard the liquid. Place the cucumbers in a bowl and pour over the seasoning sauce. Add the sesame seeds and stir to combine. Set aside to marinate for 5 minutes.
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From loveandlemons.com
5/5 (197)Total Time 20 minsCategory Main DishCalories 436 per serving
- Make the dressing: In a small bowl, combine the vinegar, tamari, sesame oil, ginger, garlic, and honey. Set aside.
- Bring an unsalted pot of water to a boil and cook the soba noodles according to package directions. Drain and rinse well in cold water. This helps to remove starches that cause clumping. Toss the noodles with the dressing and divide into 2 to 4 bowls. Squeeze fresh lemon juice onto the avocado slices and add to the bowls along with the snap peas, edamame, radish, mint, and sprinkle with sesame seeds. Drizzle with more tamari or sesame oil, if desired.
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From myrecipes.com
5/5 (2)Servings 4
- Cook noodles in a large Dutch oven according to package directions, adding broccoli during last 3 minutes of cooking time. Drain mixture; rinse well with cold water. Drain well.
- Meanwhile, heat canola oil in a large skillet over medium-high heat. Add chicken; sauté 5 minutes or until browned. Add mushrooms, bell pepper, and garlic; sprinkle with 1/4 teaspoon salt. Sauté 2 minutes; remove from heat.
- Whisk together sugar, next 4 ingredients, and remaining 1/2 teaspoon salt in a large bowl. Add noodles, broccoli, and chicken mixture; toss well to coat. Divide salad evenly among 4 bowls; sprinkle with green onions and sesame seeds.
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