Steamed Vegetables With Soba Noodles Food

SOBA NOODLES SALAD WITH PEANUT BUTTER DRESSING

Soba Noodles Salad With Peanut Butter Dressing image

Provided by Michal Martinek

Time 20m

Number Of Ingredients 20

Ingredients

For the salad:
120 grams dried soba noodles (1 bundle noodles)
1 red pepper, destemmed, seeded, cut into matchsticks
1 medium Persian cucumber, trimmed, cut into matchsticks
1 small carrot, trimmed, peeled, cut into matchsticks
1 cup baked tofu, cut into ½-inch pieces
¼ cup Italian parsley, leaves only, chopped
1 tablespoon sesame seeds
Handful of peanuts
For the Peanut Butter Dressing:
¼ cup creamy peanut butter
3 tablespoons water
2 garlic cloves, peeled, minced
2 tablespoons soy sauce (tamari or nama shoyu)
1 tablespoon rice wine vinegar
1 tablespoon sesame oil (regular or toasted)
1 tablespoon maple syrup or honey
¼ teaspoon dried ginger
¼ teaspoon red pepper flakes
¼ teaspoon Chinese five spice

Steps:

Pour 6 cups of water into a medium pot and bring to a boil over high heat. Add the soba noodles, stir, and lower the heat to medium. Cook until al dente, about 6 minutes.
Drain the noodles in a sieve and rinse under cold running water.
Divide the noodles, peppers, cucumber, carrot and tofu in half and arrange next to each other in a circle on a serving plate.
In a small bowl, whisk together the dressing ingredients until creamy. Add an additional tablespoon of water if the dressing is too thick. Add salt to taste.
Sprinkle the salad with the parsley, sesame seeds and peanuts, and drizzle with the dressing to taste.
The dressing will last for up to 7 days in the fridge.

STEAMED VEGETABLES WITH SOBA NOODLES

Steamed Vegetables With Soba Noodles image

Make and share this Steamed Vegetables With Soba Noodles recipe from Food.com.

Provided by VeggieChallenge

Categories Vegetable

Time 15m

Yield 2-3 serving(s)

Number Of Ingredients 8

Ingredients

1 bunch broccoli (if necessary, peel tough outer skin from stalks, cut into 2-inch spears)
2 large carrots (cut into diagonal slices about 1/4-inch thick)
1 red pepper, sliced
1 small head cauliflower (break into 1-inch florets)
8 ounces soba noodles, uncooked
4 tablespoons light miso
5 tablespoons almond butter
3/4 cup boiling water

Steps:

Fill a medium-large pot with water and bring to a boil.
Place a vegetable steamer over 1 inch of water in another pot; bring this to a boil also.
Arrange vegetables in steamer and cover. Cook over medium heat.
About 3-4 minutes later, add the soba noodles to the boiling water in the first pot. Cover and turn heat to medium. The vegetables and the soba noodles should be done at about the same time (6-8 minutes after the noodles hit the water).
Drain the noodles and add about 1/2 cup miso-almond sauce and mix.
Serve vegetables on top of noodles and ladle additional sauce over the vegetables.
Variations: Try using other vegetables, such as snow peas, zucchini, bok choy, green beans, asparagus, etc. Other sauces can also be used or simply top with tamari soy sauce and grated ginger.
Source: Vegetarian Tastes of Toronto, p. 33.

Nutrition Facts : Calories 813.1, Fat 24.9, SaturatedFat 2.1, Sodium 1183.7, Carbohydrate 129.8, Fiber 17.9, Sugar 15.4, Protein 37.1

MISO-ALMOND SAUCE

Miso-Almond Sauce image

This tasty sauce can be served warm or at room temperature over hot steamed vegetables and tofu, or mixed into hot soba noodles. It is also used as an ingredient in our "STEAMED VEGETABLES WITH SOBA NOODLES" recipe

Provided by VeggieChallenge

Categories Sauces

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 3

Ingredients

4 tablespoons light miso
5 tablespoons almond butter
3/4 cup boiling water

Steps:

Place the miso and almond butter in a medium sized bowl.
Add half of the water and mash with a spoon until it becomes a uniform paste.
Add the remaining water, and mix until well combined.
Serve warm or at room temperature over hot steamed vegetables and tofu, or mixed into hot soba noodles.
Source: Vegetarian Tastes of Toronto, p. 33.

Nutrition Facts : Calories 327.5, Fat 29.6, SaturatedFat 2.2, Sodium 118.2, Carbohydrate 10, Fiber 5.5, Sugar 2.4, Protein 11.2

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