SOBA NOODLES WITH SESAME SEEDS
Whether its for an exotic picnic lunch or a midnight snack, Nigella Lawson's Japanese style noodles are irresistible. Cooks notes: I love the Japanese way of eating cold noodles: I just lift a bowl to my face, fork furiously and slurp. If you want to make these part of a meal, then know that they go wonderfully well with salmon: just get some fillets, sear them in a hot pan, leaving the interior fleshily coral. But I love eating these as they are, in huge quantities and - preferably - alone. Because they're served cold, you can profitably keep leftovers for midnight fridge-raiding later. Boxed into foil containers, they are the perfect, if unconventional, food to take along for a picnic.
Provided by English_Rose
Categories Lunch/Snacks
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 757.2, Fat 26.7, SaturatedFat 3.8, Sodium 1942.1, Carbohydrate 115, Fiber 6.1, Sugar 7, Protein 28.3
SESAME SOBA NOODLES
Provided by Rachael Ray : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a pot of salted water to a boil. Add the soba and cook until al dente. Drain.
- Meanwhile, combine the honey, soy sauce, vinegar, sesame oil, ginger and garlic in a large bowl. Whisk in the olive oil. Add the edamame, carrots, scallions and soba to the bowl and toss to combine. Garnish with the sesame seeds.
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.
SESAME BALLS
When we were children, we adored zeen doy(sesame balls). The dough is fried until golden brown so it is both crisp and chewy from the glutinous rice flour. It is eaten year-round, but especially for New Year's and for birthday celebrations. As the dough fries, it expands, so the Chinese believe if you eat Sesame Balls your fortunes will expand similarly.
Provided by Grace Young
Categories Appetizer Fry Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 24 sesame balls
Number Of Ingredients 5
Steps:
- Dissolve the brown candy in 1 cup of boiling water and set aside to cool overnight.
- Place the rice flour in a large bowl. Make a well and add candy water all at once. Stir until the water is incorporated; the dough will be smooth but slightly sticky.
- Dust hands lightly with rice flour and roll dough into a thick rope. Cut the rope into 24 equal pieces, roll each piece into a ball and flatten to make a 2 1/2-inch round.
- Using the thumbs and index fingers from both hands, pleat the edge of the dough to form a cup. Place one index finger into the cup and gently press the dough into the opposite palm on all sides of the cup to create a smooth, even surface and to make the dough even thinner.
- Add a scant 1 teaspoon of the red bean paste mixture. Gently pack the filling down. Gather the edges of the dough over the filling and, again, pleat until the hole is about 1/2 inch in diameter. Squeeze together the dough, pressing to seal the dough securely. Roll between palms to form a ball. Continue filling the remainder of the dough. Place a sheet of waxed paper on the counter and sprinkle with the sesame seeds. Roll and press the outside of each ball in the sesame seeds.
- In a 8-inch wide, 5-inch deep pot, heat vegetable oil over medium-high heat until hot but not smoking, about 330 degrees on a deep-fat thermometer. Carefully add 6 sesame balls at a time, and cook over medium heat until golden, 6 to 7 minutes. As the balls float to the surface, begin to press them gently with the back of a metal spatula against the sides of the pot. The balls will expand as they are gently rotated and pressed. Increase the heat to medium-high and fry until golden brown, about 2 minutes. Place on a plate lined with several thicknesses of paper towels. Repeat with remaining sesame balls. Set aside oil to cool before discarding. Serve immediately.
SESAME SOBA BOWLS
Make and share this Sesame Soba Bowls recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook soba noodles according to package directions. Drain well, place in large bowl and let cool.
- In small bowl, combine soy sauce, mirin, rice vinegar, tahini, 1 tablespoon water, sesame oil, sugar and chopped ginger. Stir in scallions.
- Add sauce and cilantro to noodles and toss to coat. Divide among 4 to 6 bowls. Garnish with diced cucumber and tofu cubes and serve hot.
Nutrition Facts : Calories 309.7, Fat 4, SaturatedFat 0.6, Sodium 1255.3, Carbohydrate 58.9, Fiber 0.8, Sugar 6.7, Protein 14.2
SESAME BOK CHOY
Make and share this Sesame Bok Choy recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 13m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash bok choy. Cut stems AND tops into about 1-inch pieces.
- In a large bowl, combine last 7 ingredients and mix well.
- Add bok choy to the dressing and toss to coat.
- Place in a hot wok or large pan and stir-fry over med-high heat for about 8 minutes or until desired tenderness is reached.
Nutrition Facts : Calories 75.6, Fat 2.7, SaturatedFat 0.3, Sodium 516.2, Carbohydrate 9.8, Fiber 2.7, Sugar 6.2, Protein 4.5
SESAME SALMON BOWLS
This one-pot meal, which is inspired by chirashi, or Japanese rice and raw fish bowls, features a savory vinegared rice that's typically served with sushi. Traditionally, the rice is cooked first, then mixed with vinegar, but here, the rice is cooked in vinegar-seasoned water to eliminate a step. The result is sticky rice that's tangy and sweet, and a perfect bed for fatty salmon. The salmon is added toward the end to steam directly on top of the rice for an easy one-pan meal. Packaged coleslaw is a time saver, eliminating extra knife work. Make a double batch of the zesty dressing for drizzling over roasted vegetables or green leafy salads the next day.
Provided by Kay Chun
Categories grains and rice, seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large saucepan, combine rice vinegar, sugar and salt; stir to dissolve the sugar. Add the rice and 1 3/4 cups water, and mix well. Bring to a boil over high heat, then cover and reduce heat to low. Cook until rice is tender and most of the liquid is absorbed, about 20 minutes.
- In a small bowl, toss salmon with 1/4 teaspoon sesame oil and season with salt. Once rice is tender (after about 20 minutes), arrange salmon in an even layer on top of rice. Cover and steam over low heat until fish is cooked to medium, about 12 minutes longer.
- Meanwhile, in a small bowl, combine soy sauce, white vinegar, safflower oil, scallions, ginger and the remaining 1/4 teaspoon sesame oil. Mix well, and season with salt.
- Scoop salmon and rice into bowls. Top each with some cucumbers, coleslaw mix and avocado. Drizzle with the vinaigrette. Top with nori, if using.
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