Soba With Toasted Sesame Seed Sauce Food

SOBA IN TOASTED SESAME SEED SAUCE

Steps:

• Preheat the oven to 375°F.
• Pour the sesame seeds onto a rimmed baking sheet. Toast the seeds in the oven for 12 to 15 minutes, until they are a rich brown around the edges.
• Meanwhile, bring a large pot of salted water to a boil. Add the noodles and cook them for 4 to 6 minutes, or until they are just tender. (Check the package for best cooking time as it will vary by the thickness of your noodles.) Drain them, rinse them well with cold water, and drain them again.
• In a large mixing bowl, mix together the vinegar, sugar, soy sauce, garlic, sesame oil and green onions. Add the noodles, and the toasted sesame seeds. Toss well, then stir in the broccoli.
• Let the dish sit for 20 minutes at room temperature before serving.

SOBA NOODLE COLD ROLLS WITH SPICY SESAME SAUCE

Steps:

• For the rolls: Cook the soba noodles according to the package directions in salted water until al dente. Drain and rinse the noodles under cold water.
• Fill a large wide bowl with very warm water. Dip one rice paper wrapper into the water and allow it to soften for a few seconds. Then carefully remove it from the water.
• Top the wrapper with a piece of lettuce, a small handful of the soba, a few pieces of tofu, peach or mango, cucumber, carrot, bean sprouts and a few mint and cilantro leaves.
• Fold in the edges of the wrapper and roll up like a burrito, pressing edge to seal. Set aside into a reusable container lined with a damp paper towel. Continue with the remaining wrappers and ingredients.
• For the dipping sauce: Whisk together the lime juice, sriracha, soy sauce, honey, ginger, sesame seeds and sesame oil.
• Store the rolls and sauce in resealable containers in the fridge until ready to serve, or portion out for lunch. Cut the rolls in half just before serving with the dipping sauce.

SOBA NOODLES WITH GINGER-SESAME DRESSING

Steps:

• In a small bowl, whisk the first 9 ingredients; set aside. Cook edamame and soba noodles according to package directions; drain. Rinse noodles in cold water; drain again., Just before serving, combine the coleslaw mix, carrots, green onions, noodles and edamame in a large bowl. Add dressing; toss to coat. Garnish with sesame seeds.

SOBA NOODLES WITH SESAME SEEDS

Steps:

• Toast the sesame seeds in a dry pan over a high heat until they look golden brown, and tip them into a bowl.
• Bring a large pan of water to the boil and add some salt. Put in the soba noodles and cook them for about 6 minutes (or according to packet instructions) until they are tender but not mushy. Have a bowl of iced water waiting to plunge them into after draining.
• In the bowl you are going to serve them in, mix the vinegar, soy sauce, honey and oil.
• Finely slice the scallions and put them into the bowl with the cooled, drained noodles and mix together thoroughly before adding the sesame seeds and tossing again.
• If possible, leave the sesame seed noodles for about half an hour to let the flavours develop.

SOBA WITH TOASTED SESAME SEED SAUCE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Pour the sesame seeds onto a rimmed baking sheet. Toast the seeds in the oven for 10 to 12 minutes, until they are a rich brown around the edges.
• Meanwhile, bring a large pot of salted water to a boil. Add the noodles and cook them for 5 to 6 minutes, or until they are just tender. Drain them, rinse them well with cold water, and drain them again.
• In a large mixing bowl, mix together the vinegar, sugar, soy sauce, garlic, sesame oil and green onions. Add the noodles, and the toasted sesame seeds. Toss well, then stir in the broccoli. Let the dish sit for 30 minutes at room temperature before serving.