SOBA NOODLE SALAD
Provided by Food Network
Number Of Ingredients 12
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.
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.
COLD SOBA NOODLES WITH DIPPING SAUCE
In Japan, where it gets plenty hot in the summer, cold soba noodles, served with a dipping sauce, are a common snack or light meal. Soba are brown noodles, made from wheat and buckwheat, and the sauce is based on dashi, the omnipresent Japanese stock. You would recognize the smell of dashi in an instant, even if you have never knowingly eaten it. It's a brilliant concoction based on kelp, a seaweed and dried bonito flakes. It is also among the fastest and easiest stocks you can make, and its two main ingredients - which you can buy in any store specializing in Asian foods - keep indefinitely in your pantry. I would encourage you to try making it, though you can also use chicken stock (or instant dashi, which is sold in the same stores).
Provided by Mark Bittman
Categories dinner, easy, lunch, quick, noodles, main course, side dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil, and salt it. Cook noodles until tender but not mushy. Drain, and quickly rinse under cold running water until cold. Drain well.
- Combine dashi or stock, soy sauce and mirin. Taste, and add a little more soy if the flavor is not strong enough. Serve noodles with garnishes, with sauce on side for dipping (or spooning over).
Nutrition Facts : @context http, Calories 233, UnsaturatedFat 1 gram, Carbohydrate 46 grams, Fat 1 gram, Fiber 0 grams, Protein 11 grams, SaturatedFat 0 grams, Sodium 1411 milligrams, Sugar 1 gram
BROCCOLI AND SOBA NOODLES
Soba noodles are popular in japan and have a unique nutty flavor that compliment the broccoli in this dish very well. I first tried soba noodles when my roomate made them for dinner and fell in love with them. I hope you will too.
Provided by Pepper Monkey
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- bring 3 quarts water to a boil.
- and add noodles cook for 10 minutes until al dente.
- When noodles are done drain and rinse with warm water and drain again.
- warm oil in a skillet or wok over medium heat.
- mix together soy sauce, sugar, sesame oil, cornstarch, and vinegar.
- Whisk until smooth.
- add garlic and sautee until golden brown.
- add in broccoli, water, and carrots.
- Cover and cook for 5 minutes until the broccoli is tender, but still bright green.
- stir in the soy sauce mixture and cook for 3 minutes until liquid thickens and then reduce heat to low.
- add the cooked and rinsed noodles to the veggies and stir to coat.
Nutrition Facts : Calories 307.3, Fat 6.5, SaturatedFat 0.9, Sodium 1024.2, Carbohydrate 56.3, Fiber 3, Sugar 4.6, Protein 11.9
CHICKEN SOBA NOODLES
Quick and easy to prepare, whether you're packing them up for work or grabbing a bite at home
Provided by Good Food team
Categories Lunch, Main course
Time 15m
Number Of Ingredients 8
Steps:
- Cook the noodles, drain well, then toss with a drizzle sesame oil.
- Finely slice the mangetout, cut the carrot into matchsticks and deseed and slice the red chilli.
- Add to the noodles with the toasted sesame seeds and some shredded cooked chicken, if you have it. Pack with a small portion of soy sauce.
SOBA NOODLES WITH MUSHROOMS
This cold dish may be served as an appetizer or as a side salad. It is perfect before a Japanese meal but don't think of it as purely Asian it goes well with many meals. I like it at room temperature. When you adjust the seasoning you may want to add a bit more soy, a touch more oil or even a bit of salt.. Make it ahead and allow the flavors to meld for an hour or so. If Soba noodles are not available you may substitute with wheat pasta (something like Cappini) The Soba noodles I refer to in the ingredient list are soft not dried and require very little boiling do not over cook them
Provided by Bergy
Categories Vegetable
Time 23m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the noodles in boiling water until they are just tender- test after 3 minutes, drain and plunge into ice cold water, rinse& drain- set aside.
- Toss slivered mushrooms with the Shallots& Ginger.
- Toss with the noodles.
- Mix together the stock, soy, sesame oil& Mirin or honey, mix.
- Pour over the noodles and mix well, taste& adjust seasoning.
- Arrange on 4 plates.
- Sprinkle with toasted sesame seeds& serve.
- For vegetarians use the vegetable stock.
Nutrition Facts : Calories 455, Fat 3.6, SaturatedFat 0.6, Cholesterol 0.9, Sodium 1728.9, Carbohydrate 93.6, Fiber 1.4, Sugar 1.9, Protein 21
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- Bring an unsalted pot of water to a boil and cook the soba noodles according to package directions. Drain and rinse well in cold water. This helps to remove starches that cause clumping. Toss the noodles with the dressing and divide into 2 to 4 bowls. Squeeze fresh lemon juice onto the avocado slices and add to the bowls along with the snap peas, edamame, radish, mint, and sprinkle with sesame seeds. Drizzle with more tamari or sesame oil, if desired.
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- Boil water in a large saucepan. Remove the tape from each bunch (if it is bunched) and spread noodles into the pan. Mix for about 15 seconds ensuring that each strand is separated.
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