Soba Salad With Soy Wasabi Vinaigrette Food

SOBA NOODLE SALAD

Steps:

• Boil water and cook buckwheat noodles according to package directions. (Bring water to boil, do not add salt and cook for 5-7 minutes. Noodles should not be al dente but also not mushy.
• Have a bowl of cold water ready and rinse cooked buckwheat noodles well so all the sticky stuff is gone. Drain.
• Wash greens. Drain. Unless you are using baby greens, cut your greens into strips.
• You can use whatever combination - just try to have some leaves with firm texture like kale and radicchio. And greens like Perilla or Ssukkat which will add another great dimension of minty flavor.
• Make dressing: mix soy sauce, vinegar and sugar until sugar dissolves. Add sesame oil and wasabi and mix again. Add sesame seeds. If you find sesame oil fragrance too strong, you can use 1 tsp sesame oil and 2 tsp vegetable oil instead.
• When you are ready to eat, assemble the noodles and greens together in a bowl. DO NOT pour all the dressing. I use about 2 Tbs + 1 tsp dressing for 1 bundle of dry noodles. Generally, I use about 4 tsp dressing per 1 cup of cooked soba noodles. Add dressing, toss and Serve. Noodles will absorb the dressing so don't mix too much ahead of time.

WASABI-SOY VINAIGRETTE

Steps:

• In a small liquid measuring cup or a glass jar with a tight-fitting lid, combine 1/4 cup water, the garlic, sugar, soy sauce, rice vinegar, sesame oil and wasabi paste. Whisk to combine, or, if using a jar, seal tightly and shake vigorously until emulsified. Taste and add more wasabi if you like; the wasabi flavor will intensify as the vinaigrette sits.
• Use immediately or refrigerate in an airtight container for up to 1 week. This tastes great with any green salad, of course, but also with raw, crunchy vegetables, like cucumbers, sugar snap peas and thinly sliced asparagus.

SOBA SALAD WITH SOY-WASABI VINAIGRETTE

Steps:

• Mince garlic; let stand 10 minutes. Cook the noodles according to package directions omitting salt and fat. Drain and rinse noodles under cold water; drain well.
• Steam edamame, peas, and carrots for 4 minutes or until crisp-tender. Drain and plunge vegetables into ice water; drain.
• Combine garlic, rice vinegar, soy sauce, oil and wasabi in a large bowl; stir with a whisk. Add noodles, vegetable mixture and radishes; toss gently to coat. Serve immeditely.

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.

BALSAMIC WASABI VINAIGRETTE

Steps:

• Combine ingredients and whisk together until well blended and sugar is dissolved. Refrigerate until used.

CHICKEN EDAMAME SALAD WITH WASABI VINAIGRETTE

Steps:

• Combine all vinaigrette ingredients, whisking together well with a whisk. Set aside.
• Combine all salad ingredients in a large bowl. Add about half of the vinaigrette, serving the remainder on the side.
• Toss well.

SOBA SALAD WITH MISO DRESSING

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 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.