Cold Soba Noodle Salad With Cucumber And Shiitake Recipes

Steps:

• Light a grill or preheat a grill pan. In a large bowl, toss the mushrooms and scallions with the peanut oil and season with salt and pepper.
• Grill the mushrooms over moderate heat, turning once, until cooked through and tender, about 4 minutes; transfer to a plate.
• Grill the scallions, turning once, until softened and blackened in spots, about 2 minutes; add to the mushrooms.
• Let the mushrooms and scallions cool, then thinly slice them.
• In a small bowl, whisk the soy sauce with the ginger, garlic, sesame oil, rice vinegar and chili oil.
• In a large pot of boiling salted water, cook the soba noodles until al dente, about 4 minutes; drain.
• Transfer the noodles to a large bowl. Add the mushrooms, scallions, cucumber and dressing and toss well. Sprinkle with the sesame seeds and serve.

Steps:

• Bring a large pot of salted water to a boil. Cook noodles until al dente, according to package instructions. Drain, rinse under cold water, and drain well again.
• In a large bowl, combine noodles, cilantro, vinegar, soy sauce, and, if using, chili oil. Season with salt and pepper; toss to combine. Serve sprinkled with sesame seeds.

Steps:

• Toast sesame seeds in a dry non-stick pan on medium heat till golden brown.
• Bring a pot of water to boil and add salt. Put in the soba noodles and cook for about 6 minutes or until tender but not mushy. Plunge drained soba into bowl of ice water.
• In a large mixing bowl, mix vinegar, soy sauce, honey and oil. Add drained, cooled soba and chopped spring onions and mix well.
• Mix in toasted sesame seeds and toss well. Adnd give that lemon wedge a good squeeze. Mix well.

Steps:

• Cook soba according to package instructions. Drain.
• In a bowl, combine cucumber, cabbage, shallot, parsley, lemon juice, and oil. Add soba; season with salt and pepper. Refrigerate until chilled, about 30 minutes. Toss with feta, and serve garnished with parsley.

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.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Drop in soba noodles and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Drain.
• Toss noodles with sesame oil in a medium bowl. Divide noodles evenly between the 5 containers.
• Top noodles with edamame, carrot, green onions, and cilantro, dividing them evenly between the 5 containers. Place lids on containers. Pour 1/4 cup peanut sauce into each dressing container. Refrigerate until ready to eat. Mix 1 dressing container with 1 serving of soba salad to serve.