Soba Noodle Salad With Grilled Sirloin Food

SOBA NOODLE SALAD

Steps:

• In a medium bowl, whisk in rice wine vinegar, garlic, ginger, low sodium soy sauce, brown sugar, sesame oil, honey plus the optional lime zest. Set aside.
• In a large salad bowl, add noodle, bell pepper, edamame, cucumber, green onions, cilantro, and carrots. Pour in the dressing, stir until well combined.
• Serve immediately with crushed peanuts or put in the fridge for about 15-30 minutes to serve cold.

SOBA NOODLE SALAD

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.

SOBA NOODLE-VEGETABLE SALAD

Steps:

• Boil noodles according to package directions. Drain and cool. In a medium to large bowl, combine noodles, shallot, carrot, pepper, basil, mint, and cilantro. Combine all dressing ingredients, season with salt to taste, add to noodle mixture, and toss lightly.
• Snap off Bibb lettuce leaves and wash and dry. To serve, scoop spoonfuls of noodle salad into the lettuce leaves.

SOBA NOODLE SALAD

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.

SOBA NOODLE SALAD WITH GRILLED PLUMS

Steps:

• For the honey-sesame vinaigrette: In a medium mixing bowl, combine the soy sauce, olive oil, honey, sesame oil, rice vinegar, scallions, ginger and black pepper. Mix well to combine. Cover and set aside for 30 minutes.
• For the grilled red plums: Preheat a grill or grill pan to medium-high heat. Place the quartered plums in a small mixing bowl and toss with the canola oil. Sprinkle the plums with the sugar. Scrape and oil the grill grates. Place the plums on the grill, flesh side down, and grill until caramelized and slightly charred on both sides, about 10 minutes total. Remove the plums to a plate and set aside.
• For the soba noodle salad: Bring one gallon of water to a boil in a stockpot. Add the soba and stir to submerge. Bring the water back to a boil and cook the noodles for 5 to 8 minutes. Drain in a colander and rinse the soba well under cold running water to remove all of the starch. Drain well and refrigerate.
• In a large bowl, combine the chilled soba noodles, Napa cabbage, shiitakes, carrots, cucumbers and red peppers. Toss with the honey-sesame vinaigrette. Plate the salad on a large serving platter and garnish with the toasted sesame seeds and grilled plums.

SOBA SALAD

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.

SOBA NOODLE SALAD

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 & EDAMAME SALAD WITH GRILLED TOFU

Steps:

• Heat dressing ingredients in your smallest saucepan, simmer for 30 secs, then set aside.
• Boil noodles following the pack instructions, adding the edamame beans for the final 2 mins cooking time. Rinse under very cold water, drain thoroughly and tip into a large bowl with the spring onions, beansprouts, cucumber, sesame oil and warm dressing. Season if you like.
• Brush tofu with the veg oil, season and griddle or grill for 2-3 mins each side - the tofu is very delicate so turn carefully. Top the salad with the tofu, scatter with coriander and serve