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 NOODLES SALAD WITH PEANUT BUTTER DRESSING
Provided by Michal Martinek
Time 20m
Number Of Ingredients 20
Steps:
- Pour 6 cups of water into a medium pot and bring to a boil over high heat. Add the soba noodles, stir, and lower the heat to medium. Cook until al dente, about 6 minutes.
- Drain the noodles in a sieve and rinse under cold running water.
- Divide the noodles, peppers, cucumber, carrot and tofu in half and arrange next to each other in a circle on a serving plate.
- In a small bowl, whisk together the dressing ingredients until creamy. Add an additional tablespoon of water if the dressing is too thick. Add salt to taste.
- Sprinkle the salad with the parsley, sesame seeds and peanuts, and drizzle with the dressing to taste.
- The dressing will last for up to 7 days in the fridge.
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
Time 28m
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Add the soba noodles and cook until al dente according to package instructions. Drain the noodles and reserve 1/4 cup of the hot water.
- Add the noodles to a large bowl then add the cucumbers, carrots and bell peppers.
- In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, sesame oil, honey, garlic and the reserved hot water until creamy.
- Add the dressing to the bowl with the noodles and toss to combine.
- Garnish the salad with crushed peanuts and cilantro (optional) and serve warm, chilled or at room temp.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Facts : Calories 572 kcal, Carbohydrate 91 g, Protein 19 g, Fat 18 g, SaturatedFat 3 g, Sodium 1317 mg, Fiber 2 g, Sugar 22 g, ServingSize 1 serving
SOBA NOODLE SALAD WITH CREAMY PEANUT DRESSING
Soba noodles are tossed with salad ingredients like red peppers and purple cabbage, then doused in a homemade peanut dressing that's impossible to resist.
Provided by Julie Chiou
Categories Main Course
Time 1h20m
Number Of Ingredients 19
Steps:
- Prepare and cut/slice all the vegetables, set aside.
- Cook soba noodles according to the instructions on the package. Once noodles are cooked, drain and drizzle with sesame oil, making sure noodles are coated so they do not stick together. Set aside.
- In a small bowl, mix all ingredients (except water) for the dressing until it forms a thick paste. Add water a little at a time until dressing is still thick but has reached a pourable consistency.
- In a large salad/mixing bowl, place noodles on the bottom and add all the vegetables.
- Pour in dressing, mix thoroughly until noodles and vegetables are evenly coated.
- Garnish with green onions, cilantro, and sesame seeds if using.
Nutrition Facts : ServingSize 1 serving, Calories 297 kcal, Carbohydrate 35 g, Protein 13 g, Fat 14 g, SaturatedFat 2 g, TransFat 1 g, Sodium 651 mg, Fiber 5 g, Sugar 6 g
YIN & YANG TOFU SALAD WITH PEANUT-SESAME DRESSING
This delicious main dish salad is a perfect balance between the crunchiness of the vegetables and the rich and creamy peanut dressing. If you have any leftover salad, you can turn this recipe into a "Quick Soba Noodle Surprise" by tossing 4 cups of the salad (about 1/4 of the recipe) with 1 pound of cooked, cooled soba noodles and 2 tsp toasted sesame oil. Add 1/2 cup of cubed Ginger Tofu and dressing. Recipe is from "The Real Food Daily Cookbook: Really Fresh, Really Good, Really Vegetarian" based on the vegan LA restaurant of the same name. Recipe requires at least 4 hours marinating time for the tofu.
Provided by blucoat
Categories Salad Dressings
Time 4h25m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- Peanut-Sesame Dressing: Blend all the ingredients except the cilantro in a blender or food processor until smooth and creamy. Add the cilantro and blend just until it's finely chopped. (Makes about 1 1/4 cups).
- Gingered Tofu: Drain the tofu and save the containers. Cut into 1-inch wide strips, and pat dry with paper towels. Cover a large baking sheet with more dry paper towels. Place Ihe tofu in a single layer over the towels on the baking sheet and let drain for 2 hours, changing the paper towels after 1 hour.
- Whisk the tamari, vinegar, sesame oil, garlic, and ginger in a bowl to blend. Pour half of the marinade into the reserved tofu containers. Return the tofu slices to the containers, and pour the remaining marinade over. Cover and refrigerate at least 4 hours and up to 1 day.
- Preheat the oven to 400'F. Oil a heavy, rimmed baking sheet with the canola oil. Drain the tofu and place it on the prepared baking sheet. Bake for 10 minutes on each side until golden brown and heated through. Serve warm or cold, or at room temperature. (The tofu will keep for 1 day, covered and refrigerated.).
- Salad: Toss the cabbage, carrots, radish, and green onions in a large bowl with enough dressing to coat (about 1 cup). Mound the salad into 6 plates. Arrange the tofu around the salad and sprinkle with the sesame seeds.
Nutrition Facts : Calories 488.2, Fat 34.4, SaturatedFat 5.9, Sodium 2308.9, Carbohydrate 29.9, Fiber 6.8, Sugar 16.1, Protein 23.4
SOBA NOODLE SALAD WITH GINGER-PEANUT DRESSING
Soba are Japanese buckwheat noodles - you can find them at some grocery stores; if not, any Asian food store should have them. (The recipe originally called for ramen, but I just couldn't do that to people). I've also had good luck finding dried shiitake mushrooms at a reasonable price at Asian food stores. Prep time includes the final sitting time.
Provided by ChrisMc
Categories Vegetable
Time 57m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine all dressing ingredients in a small pan and whisk over low heat until smooth.
- Set aside.
- Trim the asparagus and cut into 2-inch pieces.
- Cut snow peas into thirds after pulling the strings.
- Cook the asparagus in boiling water for 3 minutes (time it!).
- Add the snow peas and cook another 30 seconds, then drain immediately in a colander and rinse with cold water until cool.
- Pat the vegetables dry and put into a bowl.
- Cut the pepper into 1/4 inch slices and slice the mushrooms thinly.
- Toss the pepper and mushrooms with the asparagus, peas, and bean sprouts as well as 3 tbs of dressing, then refrigerate.
- Bring a pot of water to a boil, break the soba noodles into halves or thirds, and cook until tender.
- Drain and rinse.
- Toss the noodles with the vegetable mix and the remaining dressing, then refrigerate for 15 minutes to let the flavors blend and the noodles absorb some of the dressing.
- Garnish with peanuts and serve.
Nutrition Facts : Calories 444.2, Fat 15.3, SaturatedFat 2.6, Sodium 1292.2, Carbohydrate 61.6, Fiber 6.6, Sugar 6.8, Protein 20.5
CHICKEN SOBA SALAD WITH GINGER-PEANUT DRESSING
The dressing will definitely taste acidic and a bit salty before you toss it with the noodles. An intense dressing is needed to stand up to noodles. From Food Nouveau. Take note of the dressing's 6 tablespoons Japanese soy sauce. One tablespoon of the 6 may be replaced with one tablespoon of fish sauce for a much more complex flavor.
Provided by gailanng
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Bring a large pot of salted water to a boil. Cook soba noodles according to package instructions, stirring occasionally so they don't stick. Drain and rinse well under cold water.
- Make the dressing by combining all ingredients in a small food processor or blender and mix until dressing is smooth.
- In a large bowl, toss chicken with noodles, bell pepper, carrot, broccoli florets, bean sprouts, scallions and dressing. Add half the peanuts and sesame seeds and toss well. Serve in large bowls, each portion sprinkled with fresh ciilantro and the remaining peanuts and sesame seeds.
Nutrition Facts : Calories 440.6, Fat 21.6, SaturatedFat 4, Cholesterol 52.5, Sodium 1889.4, Carbohydrate 36, Fiber 2.2, Sugar 3.8, Protein 29.6
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- In a medium saucepan, heat 1 tablespoon of the oil until shimmering. Add the onion and cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 5 minutes. Add the jalapeño, garlic and ginger and cook until fragrant, 1 minute. Add the peanut butter and red curry paste and cook over moderately low heat, stirring, until smooth, about 2 minutes. Whisk in the coconut milk, chicken stock, soy sauce and sugar and simmer until thickened slightly, about 3 minutes. Remove from the heat. Whisk in the lime juice and season with salt; let cool completely.
- Meanwhile, in a large pot of salted boiling water, cook the soba noodles until al dente, about 5 minutes. Drain and rinse under cold running water until cooled. Shake out the excess water and blot the soba dry. Transfer the noodles to a large bowl and toss with the remaining 1/2 tablespoon of oil. Add the spicy peanut dressing and toss well to coat thoroughly. Add the carrots and cucumber and toss again. Garnish the soba with the lime zest and cilantro and serve.
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