Cold Noodle Salad With Ginger Lime Dressing Recipes

COLD SOBA NOODLE SALAD RECIPE WITH SESAME LIME GINGER DRESSING

Steps:

• Mix the dressing ingredients in a bowl. Taste and adjust sweet, heat, tang(lime). Chill for 15 mins.
• Cook the noodles according to instruction on the package. (Simmer in boiling water for 4 to 5 mins for the wheat + buckwheat soba). Drain and rinse with cold water.
• Add the noodles to a bowl and add a tsp of oil or sesame oil and toss to coat.
• Add the veggies and half of the green onions to the bowl.
• Add the dressing to the bowl and toss well.
• Taste and adjust. Add salt or soy sauce for saltier, a bit more sweetener if needed, lime or vinegar for tang.
• Garnish with green onions, crushed nuts(optional) and sesame seeds (optional). Chill and serve.

COLD SOBA NOODLE SALAD WITH GINGER SOY DRESSING

Steps:

• Cook the soba noodles according to the package instructions, rinse with cold water and let them cool.
• Prepare the vegetables by spiralizing the carrots, deseeding and slicing the cucumber, shredding the cabbage with a knife or mandolin and chopping the spring onion.
• Prepare the ginger soy dressing by adding all ingredients to a bowl and mixing them.
• Add all ingredients to a bowl and mix until everything is well combined. Enjoy!

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.

COLD NOODLE SALAD WITH GINGER LIME DRESSING

Steps:

• Cook the noodles according to the package directions. For wheat noodles, drain and rinse under cold water. For rice noodles, follow the instructions on the package.
• Add the cooled noodles and carrots to a bowl.
• Whisk the dressing ingredients in a separate bowl or shake with a jar until well combined. Add to the salad.
• Cover and chill the salad until cold, at least 1 hour.
• Serve the salad straight from the fridge and sprinkle with chopped green onions and Everything Bagel seasoning.