Vegan Soba Noodle Salad With Sesame And Citrus Food

COLD SOBA NOODLE SALAD WITH CREAMY SESAME DRESSING

Steps:

• Bring a large pot of water to a boil.
• Spread the sesame seeds in a medium skillet over medium heat, and toast until golden brown, shaking the pan occasionally, 4 to 5 minutes. Let cool, about 10 minutes.
• Meanwhile, add the corn to the boiling water, and cook for 4 to 5 minutes. Remove the corn to a colander, reserving the boiling water for later use, and run the corn under cold water to cool. Cut the kernels from the cobs; set aside.
• Transfer the sesame seeds to a blender and grind for 15 seconds. Add the oil, and puree until smooth and emulsified, about 15 seconds. Add the lemon juice, soy sauce, sugar, chile-garlic sauce and ginger, and blend for another 15 seconds.
• Add the soba noodles to the boiling water, and cook until the noodles no longer have a hard, chalky bite but are still springy, 3 to 4 minutes. Strain the noodles in a colander, and run them under cold water to stop the cooking quickly. When the noodles are completely cool, shake the colander vigorously to remove as much water as possible (if the noodles are too wet, they will dilute the dressing).
• Divide the noodles among four bowls. Drizzle the dressing over the noodles (use all of the dressing, as the noodles will soak it up). Top with the corn, watercress, tomatoes, avocados and cucumbers. Toss before eating.

COLD SOBA NOODLE SALAD RECIPE WITH SESAME LIME GINGER DRESSING

Steps:

• Mix the dressing ingredients in a bowl. Taste and adjust sweet, heat, tang(lime). Chill for 15 mins.
• Cook the noodles according to instruction on the package. (Simmer in boiling water for 4 to 5 mins for the wheat + buckwheat soba). Drain and rinse with cold water.
• Add the noodles to a bowl and add a tsp of oil or sesame oil and toss to coat.
• Add the veggies and half of the green onions to the bowl.
• Add the dressing to the bowl and toss well.
• Taste and adjust. Add salt or soy sauce for saltier, a bit more sweetener if needed, lime or vinegar for tang.
• Garnish with green onions, crushed nuts(optional) and sesame seeds (optional). Chill and serve.

VEGAN SOBA NOODLE SALAD WITH SESAME AND CITRUS

Steps:

• Whisk lemon, lime, and orange zests and juices, rice vinegar, miso, and toasted sesame oil together in a small bowl. Set aside.
• Bring lightly salted water to a boil in a large pot. Add soba noodles; cook, stirring occasionally until tender, about 5 minutes. Drain and set aside.
• Top soba noodles with cucumber, carrots, avocado, green onions, and prepared dressing. Sprinkle with toasted sesame seeds. Serve hot or chilled.

WARM SPICY PEANUT SOBA NOODLES

Steps:

• Prepare peanut sauce by combining peanut butter, soy sauce, sesame oil, garlic, ginger, jalapeño, sriracha and 1/4 cup of water in a food processor, blender or mixing bowl (if using an immersion blender). Blend on high until smooth - adding additional water if needed.
• Fill a pot with water and bring to a boil. Add soba noodles and cook according to package instructions. Soba noodles should only take 4-6 minutes to cook. Be sure not to overcook them. Drain and set aside.
• Two minutes before noodles are finished cooking, heat remaining sesame oil in a pan over medium-high heat. Add bell pepper and cabbage and sauté for 2 minutes - making sure not to overcook (you want a little crunch).
• Turn heat off and add cooked noodles & peanut sauce to the pan. Stir to combine. If the sauce is too thick you can add 1/4 cup of water to the pan to help thin out the sauce and coat everything better.
• Serve noodles immediately and top with green onion, cilantro and peanuts.

VEGAN SOBA NOODLE SALAD WITH YUZU DRESSING

Steps:

• Place dried soba noodles in a large saucepan of boiling water.
• Cook until al dente (2-3 minutes).
• Drain and rinse with cold water.
• Add a few drops of sesame oil so the noodles don't stick.
• Cut cucumber into thirds and then julienne.
• Thinly cut spring onion into slices.
• Trim shimeji mushrooms from the base. Then separate into individual/smaller pieces. Rinse well under water and set aside to dry.Over high heat in a large fry pan or wok, add olive oil and mushrooms. Stir-fry for a couple of minutes and then remove from pan without any liquid.
• Remove the enoki mushrooms form the base so they are loose strands.Over high heat in a large fry pan or wok, add peanut oil. When hot, add enoki mushrooms and deep fry them until golden brown.Remove and set aside to cool.
• Add tamari, water, yuzu juice and sesame oil together in a small bowl.
• Grate in fresh ginger and whisk well together.
• Using a large mixing bowl, add soba noodles, mushrooms, cucumber, spring onions and seaweed salad.
• Add yuzu dressing and toss together so that noodles are evenly coated.
• Split soba noodle salad into individual bowls.
• Sprinkle sesame seeds, top with fried enoki mushrooms and serve.

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.

SOBA NOODLE SALAD WITH SESAME GINGER SOY VINAIGRETTE

Steps:

• Bring a large pot of salted water to boil and add soba noodles. Cook according to package instructions adding the green beans 2 minutes before the end of cooking time.
• Drain noodles and green beans in a strainer and rinse with cold water to stop cooking process. (This keeps the beans bright green.)
• In the bottom of a medium bowl, whisk together the vinaigrette: lime juice, soy sauce, sugar, ginger, sesame oil, and sambal oelek (chili paste).
• Add the soba noodles and green beans to the bowl with the vinaigrette along with the grated carrot, scallions, and black roasted sesame seeds.
• Toss well to coat and season with salt and pepper to taste before serving.

VEGAN SOBA NOODLE SALAD WITH SESAME AND CITRUS

Steps:

• Whisk lemon, lime, and orange zests and juices, rice vinegar, miso, and toasted sesame oil together in a small bowl. Set aside.
• Bring lightly salted water to a boil in a large pot. Add soba noodles; cook, stirring occasionally until tender, about 5 minutes. Drain and set aside.
• Top soba noodles with cucumber, carrots, avocado, green onions, and prepared dressing. Sprinkle with toasted sesame seeds. Serve hot or chilled.