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 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.
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 ORANGE PEANUT DRESSING
A delicious salad that I brought to a party, and everyone loved it! I found this recipe on a recipe card at Whole Foods.
Provided by Denise J
Categories Vegetable
Time 37m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Boil soba (buckwheat) noodles according to package directions, drain, and rinse with cold water to cool.
- Using a vegetable peeler, stripe cucumber by partially peeling, then cut in half lengthwise and remove seeds with a spoon. Next, slice cucumbers 1/4 inch thick.
- Make dressing by blending last 7 ingredients together until smooth. Toss noodles, with vegetables, soy sauce, dressing and sesame seeds until mixed well. Refrigerate a few hours before serving, if possible.
Nutrition Facts : Calories 285.2, Fat 7.3, SaturatedFat 1.2, Sodium 1257.2, Carbohydrate 48.3, Fiber 2.9, Sugar 6, Protein 12.4
AMAZING PEANUT SOBA NOODLES
This is a deliciously fresh and easy recipe. It is best served cold but can also be served at room temperature. I guarantee you'll be having seconds!
Provided by Tarrin
Categories Main Dish Recipes Bowls
Time 1h11m
Yield 4
Number Of Ingredients 17
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Ease soba noodles into water and return to a boil. Cook uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and rinse with cold water.
- Heat canola oil in a saucepan over medium heat; add onion, garlic, and ginger. Cook and stir until onions are translucent, 3 to 4 minutes. Add carrots, red bell pepper, and half the scallions to the pan; cook and stir to desired tenderness, 3 to 5 minutes.
- Mix soy sauce, peanut butter, sesame oil, hot sauce, and brown sugar in a large bowl until peanut butter is incorporated. Add cooked soba noodles, cooked vegetables, and cucumber to the bowl; toss until fully combined with sauce. Add rice vinegar and toasted sesame seeds to the bowl, toss again. Chill for 30 minutes or more; garnish with remaining scallions and serve with lime wedges.
Nutrition Facts : Calories 586 calories, Carbohydrate 101.8 g, Fat 14.9 g, Fiber 3.3 g, Protein 21.3 g, SaturatedFat 2.1 g, Sodium 1733.9 mg, Sugar 8.4 g
SOBA SALAD
For most people, even experienced cooks, weeknight dinners are not so much a result of careful planning but of what's on hand - and what can be accomplished fairly quickly. Noodles of all kinds are easy and beloved. But soba noodles, a Japanese staple, are special: they usually take no more than 3 to 4 minutes to cook and, because they're made from buckwheat, have a slightly firm texture and a nutty flavor. Traditionally, soba are served hot and cold, making them a flexible partner for almost any fresh ingredients you have in the kitchen. In this case, they are paired with shelled frozen edamame, carrots and spinach and a light dressing.
Provided by Mark Bittman
Categories quick, salads and dressings, times classics, main course, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 1 gram, Carbohydrate 33 grams, Fat 4 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 0 grams, Sodium 1134 milligrams, Sugar 4 grams
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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.
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