Soba Noodle Super Salad Food

SIMPLE SOBA NOODLE SALAD

Steps:

• 1. Prepare the dressing by combining the rice wine vinegar, sugar, soy sauce, and 1/4 cup sesame oil.
• 2. Cook the noodles for about 5 minutes. Dry really well and mix with the carrots, peanuts, green onion, & 1 tablespoon of sesame oil.
• 3. Mix the salad with the dressing 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 NOODLE SALAD WITH GINGER-PEANUT DRESSING

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.

SOBA NOODLE VEGETABLE SALAD

Steps:

• Bring a large pot of water to a boil.
• Meanwhile, prepare vegetables and pineapple and place in a large bowl.
• In a food processor, whirl peanut butter, vinegar, lime juice, soy sauce, ginger, sesame oil, 1/2 teaspoons chili garlic sauce.
• Turn into a bowl. Whisk in 3-5 tablespoons water to make a thick dressing.
• Add soba noodles to boiling water. Cook according to package directions until al dente. Drain and rinse under cold running water until no longer hot.
• Drain very well, and pat dry. place in bowl with vegetable mixture. Toss with dressing and mint. Mix to combine. For a spicier salad, add remaining chili sauce. Sprinkle each serving with peanuts and a wedge of lime for squeezing over the top.