Soba Noodle Salad With Pork And Peanut Sauce Recipes

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Ease soba noodles into water and return to a boil. Cook uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and rinse with cold water.
• Heat canola oil in a saucepan over medium heat; add onion, garlic, and ginger. Cook and stir until onions are translucent, 3 to 4 minutes. Add carrots, red bell pepper, and half the scallions to the pan; cook and stir to desired tenderness, 3 to 5 minutes.
• Mix soy sauce, peanut butter, sesame oil, hot sauce, and brown sugar in a large bowl until peanut butter is incorporated. Add cooked soba noodles, cooked vegetables, and cucumber to the bowl; toss until fully combined with sauce. Add rice vinegar and toasted sesame seeds to the bowl, toss again. Chill for 30 minutes or more; garnish with remaining scallions and serve with lime wedges.

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:

• 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.

Steps:

• Combine the dressing ingredients in a small bowl and set aside.
• Bring 2 quarts of lightly salted water to a boil in a large pot over high heat. Separate the noodles and drop them into the boiling water, stirring once or twice. When the water begins to boil, add 1 cup of cold water. Repeat this procedure twice cooking until the noodles are just tender, about 3 to 4 minutes. Drain in a colander. Rinse with cold water until completely cooled, rubbing gently with hands to remove all surface starch and drain well.
• Toss the noodles with the dressing and arrange the daikon, sprouts, onion, green onions, sesame seeds, and a dash of seven-spice powder over the top.

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.