Soba Noodle Salad With Cucumber And Mango Recipes

Steps:

• Bring a large pot of water to a boil. In a medium bowl, whisk peanut butter, hot water, soy sauce, rice wine vinegar, sesame oil, ginger, lime juice and Sriracha until smooth. Season to taste with salt. Add sugar, if using, and stir. Set aside.
• Drop the snap peas into the boiling water and cook until they just turn bright green, about 30 seconds. Using a mesh strainer or a spider (leave the water in the pot), transfer to a colander and rinse under cold water until cool. Drain and slice each pea lengthwise into 2 or 3 pieces. Set aside.
• Return water to a boil and cook soba noodles according to package instructions. Drain and rinse under cold water until cool (if noodles get sticky, rinse again with cool water).
• In a large serving bowl, toss noodles with the chicken, mango and peanut dressing. Add two-thirds of the snap peas, cucumbers, cilantro and chiles, reserving the rest for garnish. Season to taste with salt and pepper.
• When ready to serve, top with remaining snap peas, cucumbers, cilantro and chiles and serve immediately.

Steps:

• Warm vinegar, sugar, and salt in small saucepan over medium heat, stirring occasionally until sugar dissolves, about 1 minute. Stir in garlic and jalapeño. Cool. Mix in lime juice, sesame oil, and lime peel.
• Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Rinse under cold water; drain again. Transfer noodles to dish-towel-lined platter to drain. Transfer noodles to large bowl. Add dressing and toss to coat. (Can be prepared 6 hours ahead. Cover and refrigerate.)
• Add cucumber, mango, basil, and mint to noodles and toss gently. Arrange salad on platter. Sprinkle with chopped peanuts. Garnish with lime wedges. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

Steps:

• Make vinaigrette:
• Blend all vinaigrette ingredients in a blender until smooth.
• Make noodles:
• Soak noodles in cold water in a bowl until pliable, about 15 minutes, then drain in a colander. Cut noodles in half with scissors.
• Cook noodles in a 4-quart pot of boiling salted water , stirring occasionally, until just tender, about 2 minutes. Drain noodles in colander and rinse under cold water to stop cooking. Drain noodles again well, then spread out on paper towels and blot excess liquid.
• Toss noodles with dressing in a bowl. Add cucumber, scallions, mango, and carrots and gently toss until just combined. Serve topped with cilantro sprigs.

Steps:

• Bring a large pot of water to a boil and cook soba noodles according to package directions until tender, 3 to 4 minutes. Immediately drain and place in a bowl of cold water to cool. Drain well.
• Combine cooled noodles, carrot, mango, cabbage, cilantro, mint, and Thai basil in a bowl.
• Whisk together lime juice, sesame oil, tamari, and Sriracha sauce in a separate bowl. Drizzle some of the dressing sparingly over the soba noodle salad, toss to cover, and taste. Repeat until you have reached the preferred amount of dressing. Garnish with chopped green onion and allow to stand about 10 minutes before serving.

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.