Citrus Ginger Soba Noodle Salad Recipes

BUCKWHEAT SOBA NOODLE SALAD WITH GINGER MISO DRESSING

Steps:

• Cook soba noodles according to instructions on the package. Cook a minute less than what the package says for al dente. Rinse under cold water, drain and set aside.
• Put all the ingredients for the dressing in a cup, close with a lid and shake vigorously until well blended. You may need to break up the miso paste and mix it in with a fork or spoon.
• Divide soba noodle evenly among two bowls and top with cucumber, tomatoes, orange and cilantro.
• Pour sauce over each bowl and mix with chopsticks. Serve immediately.

CITRUS SOBA NOODLES

Steps:

• Cook the noodles in boiling water according to pack instructions, about 7 mins, then rinse under cold running water until cool. Drain well.
• Tip into a bowl and toss with the spring onions, lime zest and juice, and soy sauce.

SOBA NOODLES WITH GINGER-SESAME DRESSING

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.

SOBA NOODLE AND STEAK SALAD WITH GINGER-LIME DRESSING

Steps:

• Cook soba noodles according to package instructions. Rinse under cold water, drain well and set aside. Meanwhile, in a medium bowl, whisk together the soy sauce, lime juice, ginger, sesame oil and brown sugar; set aside.
• Season the steak well with salt and pepper. Heat a large cast-iron pan over medium-high until very hot, 2 to 3 minutes. Add the canola oil and when it shimmers, add the steak and cook, undisturbed, until it begins to get crisp and golden on the outside, 3 to 4 minutes. (If you are using skirt steak, you may need to cut it into 2 or 3 pieces to fit in the pan, then cook for 2 to 3 minutes.) Flip and finish cooking, about 3 minutes more for medium-rare. Set aside and allow the steak to rest while you prepare the rest of the salad.
• Turn heat to medium and add the bok choy. Season with salt and pepper and cook, stirring frequently, until it begins to brown and char in spots, 2 to 3 minutes, adding another teaspoon or so of oil if needed to help if the pan is too dry. Remove from the heat.
• In a large bowl, toss the soba noodles, carrots, radishes (if using) and half the scallions. Drizzle with the ginger-lime dressing to taste and divide among plates or in serving bowls. Thinly slice the steaks against the grain and top each portion with some of the steak and the bok choy. Scatter the remaining scallions and the mint over top and season with flaky salt, if desired. Serve with any leftover dressing in a small bowl to be passed at the table.