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
SPICY COLD SOBA NOODLES
Steps:
- Place soy sauce in a saucepan over medium heat, add brown sugar and bring to a boil. Turn heat to low, stir in molasses, and return to simmer. Transfer to a mixing bowl. Add sesame oil, tahini, chili oil, and vinegar, and whisk to combine. Season to taste with salt, if desired.
- Bring a large pot of salted water to a rapid boil. Add noodles, bring back to a boil, and cook, stirring occasionally, until they just begin to soften, about 3 minutes. (Soba noodles can overcook very quickly, so stay nearby.)
- Have ready a large bowl of iced water. Drain noodles, plunge in iced water, and drain again. Place in a colander and rinse well under cold running water. Combine noodles and sauce, toss well with scallions, and chill. Serve in small nests on lettuce-lined plates with Chopped Tofu and Parsley.
CHILLED PEANUT SOBA NOODLES
Steps:
- Bring a large pot of water to a boil; overt high heat. Add a generous amount of salt and stir in the noodles. Cook according to package instructions; drain and rinse well under cold running water.
- Meanwhile, whisk the peanut butter, vinegar, soy sauce and chili sauce in a large bowl until smooth. Add the drained noodles, and with tongs, toss until coated with the dressing. Serve immediately or chill in the refrigerator for at least 2 hours.
- Note: If chilling noodles, toss with 1 to 2 tablespoons water to loosen them before serving.
COLD SOBA NOODLES WITH PORK TENDERLOIN
Tender pork tenderloin is the perfect partner to this tasty Asian-flavored buckwheat cold noodle salad.
Provided by lutzflcat
Categories Noodles
Time 1h25m
Yield 4
Number Of Ingredients 18
Steps:
- Bring a large pot of water to a boil, add soba noodles, and cook according to package directions, about 4 minutes. Drain noodles, rinse under cold water, and set aside to cool.
- Whisk peanut butter, water, 1 tablespoon sesame oil, hoisin sauce, Sriracha, soy sauce, lime zest and juice, garlic, and ginger together in a small bowl for the dressing. Pour dressing over noodles. Add red bell pepper and toss to combine. Refrigerate until well chilled, at least 1 hour.
- Stir teriyaki sauce, rice vinegar, and red pepper flakes together in a bowl until well combined. Cut pork tenderloin into very thin slices, about 1/8 inch thick, then cut each slice in half. Add pork to marinade, cover bowl, and chill in the refrigerator for 30 minutes or longer.
- Remove pork from refrigerator. Heat a skillet over medium-high heat, and heat the remaining 1 tablespoon sesame oil until hot. Add pork, separating pieces to cover the skillet's bottom. Cook the pork, occasionally stirring, until cooked through, 2 to 3 minutes. Your time will depend on how thinly the pork is cut, but try not to overcook to retain tenderness.
- Remove noodles from the refrigerator and give them a good stir. Divide the noodles among 4 plates or bowls. Evenly distribute the pork on top of the noodles and garnish with peanuts, green onion and sesame seeds before serving.
Nutrition Facts : Calories 372.6 calories, Carbohydrate 44 g, Cholesterol 18.5 mg, Fat 16.1 g, Fiber 2.4 g, Protein 18 g, SaturatedFat 2.9 g, Sodium 1314.5 mg, Sugar 6.5 g
CHILLED SOBA NOODLES
This dish is one of the delights of summer in my opinion! I first tasted it on the plane to Japan, and I've been hooked ever since. You can make it as simple or as complicated as you wish by adding more garnishes eg. shredded egg omlette, sake steamed chicken, cooked shrimps etc etc. Even the garnishes I've listed are optional!
Provided by JustJanS
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Drop the noodles into a large pan of boiling water and cook for about 3 minutes or until just tender.
- Drain and rinse them well under running cold water.
- Drain well and set aside.
- Bring a small pan of water to the boil, and blanch the ginger, carrot, and green onion for 30 seconds.
- Drain and place in a bowl of iced water.
- Drain again when the veggies are cool.
- SAUCE: Combine the ingredients, bring to the boil in a small saucepan, then cool completely.
- When ready to serve, pour into 4 small, wide dipping bowls.
- Gently toss the noodles and vegetables to combine.
- Arrange in individual serving bowls.
- Serve with the dipping sauce.
- Arrange a little of the garnish on the side of each plate.
- The noodles should be dipped into the sauce before being eaten.
Nutrition Facts : Calories 219.7, Fat 0.5, SaturatedFat 0.1, Sodium 1259.5, Carbohydrate 47, Fiber 0.9, Sugar 1.6, Protein 10
SPICY COLD SOBA NOODLES
These cold soba noodles are my son's favorite snack! You can adjust the amount of heat by increasing or omitting the chili oil. A great side dish or add tofu, chicken, or shrimp for a complete meal.
Provided by NutritionJunkie
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Bring soy sauce to a boil in a small saucepan over medium-high heat. Reduce heat to medium-low and simmer until reduced by half, 10 to 15 minutes. Remove soy sauce from the heat and stir in molasses.
- Whisk sesame oil, tahini, balsamic vinegar, and chili oil together in a medium mixing bowl. Slowly whisk in soy sauce mixture. Stir in 1/2 of the scallions.
- Bring a large pot of lightly salted water to a boil. Add soba noodles and cook, stirring occasionally, until tender yet firm to the bite, about 3 minutes. Immediately drain and rinse thoroughly in cold water.
- Combine noodles and sauce. Sprinkle remaining scallions and sesame seeds over top and refrigerate until cold, at least 30 minutes.
Nutrition Facts : Calories 465.6 calories, Carbohydrate 53.3 g, Fat 25.4 g, Fiber 1.9 g, Protein 12.4 g, SaturatedFat 3.6 g, Sodium 1675.1 mg, Sugar 5 g
COLD SOBA NOODLES WITH HERBS AND MANGO
Most people do not think "Oklahoma" when they think of Chinese, Japanese, Vietnamese, Taiwanese, Thailand, or Korean food, yet in Oklahoma there are thriving, vibrant communities of individuals from those countries who have immigrated and settled in Oklahoma, and this recipe is based on a fresh spring roll I tried at a local restaurant. In fact, if you have any leftovers, feel free to roll them up in rice paper.
Provided by thedailygourmet
Categories Noodles
Time 30m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 229.9 calories, Carbohydrate 43.7 g, Fat 5 g, Fiber 2 g, Protein 7.4 g, SaturatedFat 0.7 g, Sodium 636.9 mg, Sugar 6.5 g
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