Coconut Soba Noodles With Ginger Broccoli Recipes

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COCONUT SOBA NOODLES WITH GINGER BROCCOLI



Coconut Soba Noodles with Ginger Broccoli image

Provided by Catherine McCord

Time 6m

Yield 4 Servings

Number Of Ingredients 9

1 (9.5 ounces) package soba noodles
2 teaspoons coconut oil
1 teaspoon freshly grated ginger
1 garlic clove, minced
2 cups broccoli florets
1 teaspoon salt
1 (15-ounce) can light coconut milk
2 tablespoons lime juice
1 tablespoon chopped cilantro

Steps:

  • 1. Cook the soba noodles according to the package directions. Drain, rinse with cold water, and set aside.
  • 2. Heat the oil in a small pot over medium heat. Add the garlic and ginger and cook for 1 minute.
  • 3. Add the broccoli florets, salt and coconut milk, bring to a boil, reduce to medium and cook for 5 minutes.
  • 4. Add the noodles to the coconut milk mixture and toss to thoroughly coat.
  • 5. Sprinkle with the lime juice and cilantro and serve.

SOBA NOODLES WITH GINGER SAUCE



Soba Noodles with Ginger Sauce image

A great way to get your greens! This gingery dish just might help you get back into those jeans!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 10

1/2 cup fat-free cholesterol-free egg product
1 package (8 oz) soba (buckwheat) noodles or uncooked vermicelli
1 cup frozen sweet peas
3 tablespoons soy sauce
2 tablespoons lemon juice
1 tablespoon vegetable oil
2 teaspoons finely chopped gingerroot
1/8 teaspoon red pepper sauce
1 clove garlic
1 cup shredded spinach leaves

Steps:

  • Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Pour 1/4 cup of the egg product into skillet; rotate skillet to cover bottom. Cook about 1 minute or until egg product is set. Roll up cooked egg; remove from skillet and cool. Repeat with remaining egg product.
  • Cook noodles as directed on package, adding peas for last 3 minutes of cooking; drain.
  • In large bowl, mix soy sauce, lemon juice, oil, gingerroot, pepper sauce and garlic clove until well blended. Finely shred egg rolls. Add shredded egg rolls, noodles, peas and spinach to mixture in bowl; stir gently until evenly coated.

Nutrition Facts : Calories 285, Carbohydrate 51 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 13 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 760 mg

BROCCOLI AND SOBA NOODLES



Broccoli and Soba Noodles image

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

1/4 cup low sodium soy sauce
2 teaspoons sugar
2 teaspoons dark sesame oil
1 tablespoon cornstarch
1 tablespoon rice wine vinegar
1/2 lb soba noodles
1 tablespoon vegetable oil
4 cloves garlic, minced
4 -6 cups broccoli
1/4 cup water
1 carrot, grated

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

SOBA NOODLES WITH GINGER BROTH AND CRUNCHY GINGER



Soba Noodles With Ginger Broth and Crunchy Ginger image

This noodle dish celebrates the pungent, spicy notes of ginger by both infusing it in stock to create a warming broth and frying it with shallots and panko to create crunchy ginger crumbs you'll want to sprinkle onto everything: eggs, rice or even a savory porridge. Feel free to double the amount of the ginger crumbs, if you like; they'll keep in an airtight jar at room temperature for up to one week. Serve these noodles with your protein of choice - tofu, fish, leftover roast chicken - or any cooked vegetable for a complete meal.

Provided by Yotam Ottolenghi

Categories     noodles, soups and stews, appetizer, main course, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

6 tablespoons/90 milliliters olive oil
1 1/2 teaspoons red-pepper (chilli) flakes
1/2 teaspoon sweet paprika
1 (2-inch) piece fresh ginger (about 30 grams), peeled and finely chopped (about 3 tablespoons)
1 shallot, peeled and finely chopped
1/4 cup/20 grams panko bread crumbs
1 tablespoon white and black sesame seeds
Kosher salt
2 1/4 cups/500 milliliters chicken stock or vegetable stock
1 (4-inch) piece fresh ginger (about 65 grams), peeled and roughly chopped (about 1/3 cup)
1 shallot, peeled and roughly chopped
1 small head of garlic, halved crosswise
7 to 9 ounces/about 200 grams dried soba noodles
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1/3 cup/10 grams roughly chopped fresh cilantro (coriander)

Steps:

  • First, prepare the toppings: Add 4 tablespoons oil to a large skillet and heat gently over medium. Place the red-pepper (chilli) flakes and paprika into a small heatproof bowl. Once the oil is quite hot but not smoking, pour it over the spices. Set aside to infuse as you make the ginger crumbs.
  • Add the remaining 2 tablespoons oil to the same skillet and heat over medium-high. Once hot, turn the heat back down to medium and add the ginger and shallot. Cook for 10 to 15 minutes, stirring often, until nicely browned and starting to crisp. Add the panko, sesame seeds and 1/4 teaspoon salt, and cook for 4 to 6 minutes more, stirring often, until nicely toasted. Transfer to a bowl and set aside.
  • Meanwhile, make the broth: Add all the broth ingredients plus 3/4 cup/200 milliliters water and 1 teaspoon salt to a medium lidded saucepan, and bring to a simmer over medium-high heat. Cover once simmering, turn the heat down to low and cook for 25 minutes. Drain through a sieve set over a bowl, discarding the solids, and return the broth to the saucepan along with another 1 1/4 cups/300 milliliters hot water. Keep warm over low heat until ready to serve.
  • Prepare the noodles: Boil them in a pot or saucepan according to package instructions, or for 5 minutes in plenty of boiling water. Drain well and run under cold water to stop the cooking. Return the drained noodles to the pot or saucepan and toss with the lime juice, soy sauce and cilantro (coriander).
  • Divide the warm broth across four bowls, then use a fork to twist and gather the noodles and nest them artfully in the bowls. Top with a spoonful of the ginger crumbs and the chile oil, serving the remaining alongside.

GINGERED SOBA NOODLES



Gingered Soba Noodles image

Can be prepared in 45 minutes or less.

Yield Serves 4

Number Of Ingredients 7

6 ounces soba (buckwheat) noodles*
1 tablespoon grated fresh gingerroot
2 tablespoons rice vinegar
2 teaspoons Asian sesame oil
1 teaspoon soy sauce
1/4 to 1/2 teaspoon sugar if desired
*available at Asian markets and natural foods stores

Steps:

  • In a 4-quart kettle bring 3 1/2 quarts salted water to a boil for noodles. Have ready a large bowl of ice and cold water.
  • In a small sieve set over a small bowl press gingerroot to extract juice. In a bowl stir together 1 teaspoon ginger juice and remaining dressing ingredients with salt to taste.
  • Add noodles to boiling water and cook 2 to 4 minutes, or until al dente. Drain noodles in a colander and immediately transfer to ice water. Swish noodles until cold and drain well. Add noodles to dressing and toss well. Noodles may be made 1 hour ahead and chilled, covered. Toss noodles before serving.

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