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.
COLD NOODLE SALAD WITH SPICY PEANUT SAUCE
Soba, Japanese buckwheat noodles, are ideal for salads because they taste particularly great when served cold. Crunchy vegetables are highlighted here, adding lots of crisp, fresh texture. Substitute with any raw vegetables you have on hand, such as cabbage, carrot, fennel, asparagus, broccoli or cauliflower. The spicy peanut sauce is very adaptable: If you don't want to use peanut butter, you can use any nut or seed butter, like cashew, almond, sunflower or even tahini. Both the soba and the peanut sauce can be prepared ahead of time and stored in the fridge overnight, but wait to combine them until you are ready to eat for the best texture and consistency. The peanut sauce thickens as it sits, so add a tablespoon or two of water to loosen it up, if necessary.
Provided by Hetty McKinnon
Categories dinner, weekday, noodles, main course
Time 20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring a pot of salted water to the boil. Add the soba, stir to prevent sticking, and cook according to package instructions until just tender. Rinse under cold water until the noodles are completely cold.
- Meanwhile, make the sauce: In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chile oil or hot sauce, and garlic. Add 1/4 to 1/2 cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. Taste and add more chile oil or hot sauce as desired; set aside.
- Cut the zucchini or cucumber and radishes into 1/8-inch thick slices, then cut into thin matchsticks. Slice the peppers into 1/8-inch pieces. Place them all in a large bowl.
- Loosen the soba noodles by running them under some water, then allow to drain again. Add them to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.
- When you are ready to serve, drizzle with spicy peanut sauce and top with peanuts, scallions and cilantro. Serve immediately, with lime wedges alongside.
SPICY SOBA SESAME SALAD
Make and share this Spicy Soba Sesame Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook soba noodles by following the package directions (do not overcook); drain and rinse briefly under cold running water; drain completely.
- Put noodles in a large serving bowl.
- Make the dressing: in a small mixing bowl, whisk together the vinegar, red pepper flakes, sesame oil, chile oil, and tamari.
- Slowly whisk in the peanut oil until an emulsion forms.
- Pour the dressing over the noodles.
- Add in the snow peas, bell pepper, onions, and sesame seeds (if you are going to refrigerate the salad, do not add the snow peas until just before serving).
- Toss the salad gently to coat.
- Serve at once or you may refrigerate for up to 24 hours.
Nutrition Facts : Calories 318.4, Fat 17.7, SaturatedFat 2.9, Sodium 473.1, Carbohydrate 35.3, Fiber 2.9, Sugar 1.1, Protein 8.6
SPICY SOBA NOODLES WITH SHIITAKES AND CABBAGE
Korean hot-pepper paste gives this Asian-inspired dish not only heat but also full, deep flavor. Rich with umami, edamame and buckwheat noodles satisfy even the heartiest appetites.
Provided by Maggie Ruggiero
Categories Ginger Mushroom Pasta Pepper Vegetable Sauté Vegetarian Dinner Lunch Vegan Noodle Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Stir together all sauce ingredients until brown sugar is dissolved, then set aside.
- Toast sesame seeds in a dry 12-inch heavy skillet (not nonstick) over medium heat, stirring, until pale golden, then transfer to a small bowl.
- Heat oil in skillet over medium-high heat until it shimmers, then sauté ginger and garlic, stirring, until fragrant, about 30 seconds. Add shiitakes and sauté, stirring frequently, until tender and starting to brown, about 6 minutes. Reduce heat to medium, then add cabbage and most of scallions (reserve about a tablespoon for garnish) and cook, stirring occasionally, until cabbage is crisp-tender, about 6 minutes. Add sauce and simmer 2 minutes.
- While cabbage is cooking, cook soba and edamame together in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until noodles are just tender, about 6 minutes. Drain in a colander and rinse under cool water to stop cooking and remove excess starch, then drain well again. Transfer to a large bowl and toss with sesame seeds and vegetable mixture. Serve sprinkled with reserved scallions.
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