PEANUT SOBA NOODLE SALAD
Steps:
- For the soba noodle salad: Bring a large pot of salted water to a boil over high heat. Cook the soba noodles until just tender according to package directions, 6 to 7 minutes. Reserving 1/4 cup of the cooking water, drain and run the noodles under cool water to stop cooking and ensure they stay firm. Drizzle with a little sesame oil and toss so they don't stick together. Set aside.
- For the peanut dressing: Place the sesame oil in a large saute pan over medium-high heat. Add the garlic and ginger and lightly saute (take care to not overheat as the sesame oil burns easily). You just want to gently warm and infuse the oil to cook the garlic and ginger, about 2 minutes. Add to a blender with the peanut butter, soy sauce, honey, rice vinegar, Sriracha and reserved soba cooking water (hot). Blend until completely smooth. Taste and season with salt and pepper. Mix together the carrots and scallions with the noodles in a large mixing bowl. Dress with the peanut dressing then serve garnished with the chopped roasted peanuts.
SOBA NOODLE SALAD WITH PEANUT DRESSING
Whip up a refreshing side dish with this easy recipe for soba noodle salad loaded with veggies and tossed with homemade peanut dressing.
Provided by Kelly Senyei
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the salad: Bring a large pot of water to a boil. Add the soba noodles and cook until al dente according to the package directions. Drain the noodles and reserve 1/4 cup of the cooking water.
- Transfer the noodles to a large bowl; add the cucumbers, carrots and bell peppers.
- Make the dressing: In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, sesame oil, honey, garlic and the reserved cooking water until creamy.
- Add the dressing to the bowl with the noodles and toss to combine. Garnish with crushed peanuts and cilantro. Serve warm, chilled or at room temperature.
CHICKEN AND MANGO SOBA SALAD WITH PEANUT DRESSING
Japanese buckwheat noodles are usually served cold or in a hot soup, but here, they're given a bright jolt of color and texture. Delightfully chewy soba noodles are combined with chicken, mango, snap peas, cucumber and a spicy peanut dressing for a great warm-weather lunch that's also picnic-friendly. Serve it alongside any grilled meat or fish, or leave the chicken out to make it vegetarian. To make this ahead, prepare all the salad components in advance, but wait until serving time to combine to keep flavors and textures vibrant.
Provided by Susan Spungen
Categories dinner, lunch, quick, noodles, poultry, vegetables, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 17
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.
SOBA NOODLES WITH GINGER-SESAME DRESSING
We love it when opposites attract. A sweet-and-sour gingery dressing goes hand in hand with soft soba noodles, edamame and crunchy slaw. Add grilled shrimp or chicken for a protein-packed finish. -Mandy Rivers, Lexington, South Carolina
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, whisk the first 9 ingredients; set aside. Cook edamame and soba noodles according to package directions; drain. Rinse noodles in cold water; drain again., Just before serving, combine the coleslaw mix, carrots, green onions, noodles and edamame in a large bowl. Add dressing; toss to coat. Garnish with sesame seeds.
Nutrition Facts : Calories 349 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1212mg sodium, Carbohydrate 54g carbohydrate (16g sugars, Fiber 5g fiber), Protein 14g protein.
SOBA NOODLE SALAD WITH GINGER-PEANUT DRESSING
Soba are Japanese buckwheat noodles - you can find them at some grocery stores; if not, any Asian food store should have them. (The recipe originally called for ramen, but I just couldn't do that to people). I've also had good luck finding dried shiitake mushrooms at a reasonable price at Asian food stores. Prep time includes the final sitting time.
Provided by ChrisMc
Categories Vegetable
Time 57m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine all dressing ingredients in a small pan and whisk over low heat until smooth.
- Set aside.
- Trim the asparagus and cut into 2-inch pieces.
- Cut snow peas into thirds after pulling the strings.
- Cook the asparagus in boiling water for 3 minutes (time it!).
- Add the snow peas and cook another 30 seconds, then drain immediately in a colander and rinse with cold water until cool.
- Pat the vegetables dry and put into a bowl.
- Cut the pepper into 1/4 inch slices and slice the mushrooms thinly.
- Toss the pepper and mushrooms with the asparagus, peas, and bean sprouts as well as 3 tbs of dressing, then refrigerate.
- Bring a pot of water to a boil, break the soba noodles into halves or thirds, and cook until tender.
- Drain and rinse.
- Toss the noodles with the vegetable mix and the remaining dressing, then refrigerate for 15 minutes to let the flavors blend and the noodles absorb some of the dressing.
- Garnish with peanuts and serve.
Nutrition Facts : Calories 444.2, Fat 15.3, SaturatedFat 2.6, Sodium 1292.2, Carbohydrate 61.6, Fiber 6.6, Sugar 6.8, Protein 20.5
SOBA NOODLE SALAD WITH ORANGE PEANUT DRESSING
A delicious salad that I brought to a party, and everyone loved it! I found this recipe on a recipe card at Whole Foods.
Provided by Denise J
Categories Vegetable
Time 37m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Boil soba (buckwheat) noodles according to package directions, drain, and rinse with cold water to cool.
- Using a vegetable peeler, stripe cucumber by partially peeling, then cut in half lengthwise and remove seeds with a spoon. Next, slice cucumbers 1/4 inch thick.
- Make dressing by blending last 7 ingredients together until smooth. Toss noodles, with vegetables, soy sauce, dressing and sesame seeds until mixed well. Refrigerate a few hours before serving, if possible.
Nutrition Facts : Calories 285.2, Fat 7.3, SaturatedFat 1.2, Sodium 1257.2, Carbohydrate 48.3, Fiber 2.9, Sugar 6, Protein 12.4
SOBA NOODLE SALAD WITH PEANUT SAUCE
Spicy peanut sauce dresses up soba noodles and green beans in this easy make-ahead salad.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h15m
Yield 4
Number Of Ingredients 8
Steps:
- Cook noodles as directed on package, adding green beans for the last 4 minutes of cook time. Rinse with cold water; drain.
- In microwavable bowl, mix remaining ingredients; microwave uncovered on High 15 to 20 seconds or until softened. Beat sauce with wire whisk until smooth.
- In large bowl, toss green beans and cooked noodles with sauce. Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 260, Carbohydrate 48 g, Cholesterol 0 mg, Fiber 6 g, Protein 10 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 6 g, TransFat 0 g
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