Cold Soba Noodle Salad Recipe Recipe For Banana

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COLD SOBA NOODLE SALAD



Cold Soba Noodle Salad image

This cold salad is easy to make and great for prepping healthier options for the week's lunches or snacks. I like to add some heat by mixing sriracha or chili garlic paste into the Thai peanut sauce.

Provided by B. Tario

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 5

Number Of Ingredients 9

1 (14 ounce) package dried soba noodles
1 tablespoon toasted sesame oil
5 (3-cup) storage containers
1 cup shelled edamame
1 large carrot, shredded
4 green onions, thinly sliced
½ cup chopped cilantro
1 ¼ cups Thai peanut sauce
5 (2-ounce) dressing containers

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Drop in soba noodles and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Drain.
  • Toss noodles with sesame oil in a medium bowl. Divide noodles evenly between the 5 containers.
  • Top noodles with edamame, carrot, green onions, and cilantro, dividing them evenly between the 5 containers. Place lids on containers. Pour 1/4 cup peanut sauce into each dressing container. Refrigerate until ready to eat. Mix 1 dressing container with 1 serving of soba salad to serve.

Nutrition Facts : Calories 489.7 calories, Carbohydrate 68.9 g, Fat 19.2 g, Fiber 2.7 g, Protein 19.7 g, SaturatedFat 3.7 g, Sodium 787.9 mg, Sugar 1 g

COLD SOBA NOODLE SALAD (BUCKWHEAT NOODLES)



Cold Soba Noodle Salad (Buckwheat Noodles) image

This light and refreshing cold soba noodle salad takes very little time to make. The noodles cook in under 5 minutes. You'll love how quick and easy it is to make. Ready in under 20 minutes!

Provided by Tania

Categories     Salad     Side Dish

Time 20m

Number Of Ingredients 13

9 ounces soba noodles (also known as buckwheat noodles)
1 cup roughly chopped fresh cilantro
1 cup thinly sliced red cabbage
1 cup matchstick or thinly sliced carrots
3 scallions, thinly sliced (plus more for garnish)
Sesame seeds (for garnish)
Sliced seasoned seaweed (for garnish)
¼ cup rice vinegar
3 ½ tablespoons vegetable or canola oil
3 tablespoons soy sauce
1 to 2 tablespoons honey (to taste)
3 teaspoons sesame oil
1 teaspoon grated fresh ginger

Steps:

  • Make the dressing: In a mason jar, combine all the Ginger Soy Dressing ingredients. Cover with lid and shake vigorously until evenly combined. Adjust to taste if needed. Set aside.
  • Cook soba noodles according to package directions, until al dente, about 4-5 minutes. There's no need to add salt to the water. To be sure, test it after 3-4 minutes to check for doneness. When ready, immediately drain and rinse with very cold water to stop the cooking process. This will prevent the noodles from getting too soft.
  • In a large bowl, toss the cooked soba noodles with the cilantro, cabbage, carrots, scallions, and the prepared dressing. Garnish with sesame seeds, more sliced scallions, and sliced seasoned seaweed. Serve immediately. Enjoy!

Nutrition Facts : Calories 397 kcal, Carbohydrate 58 g, Protein 11 g, Fat 16 g, SaturatedFat 2 g, TransFat 0.1 g, Sodium 1291 mg, Fiber 2 g, Sugar 7 g, UnsaturatedFat 12 g, ServingSize 1 serving

COLD SOBA NOODLE SALAD RECIPE WITH SESAME LIME GINGER DRESSING



Cold Soba Noodle Salad Recipe with Sesame Lime Ginger Dressing image

Cold Soba Noodle Salad Recipe. Noodle Salad Bowl with Peppers, Carrots, Zucchini, Green Onion and Sesame Lime Ginger Dressing. Refreshing Summer Salad. Vegan Nutfree. Gluten-free Option, Soy-free Option

Provided by Vegan Richa

Categories     Main Course     Side

Time 25m

Number Of Ingredients 14

Juice of half a lime ((full lime if the lime is small or less juicy))
1 tbsp minced ginger
1 tsp sesame oil (, plus more for coating noodles)
1.5 tbsp soy sauce ((use tamari for gluten-free, coconut aminos for soyfree))
1 tbsp rice vinegar
1.5 tbsp maple syrup
2 tsp asian chile sauce (sambal oelek) (or sriracha or other hot sauce to taste)
7 to 8 oz Soba noodles (, use pure buckwheat soba or rice noodles for gluten-free)
1 red bell pepper thinly sliced
1 cup sliced carrots
6 or 7 green onions (.green parts chopped, divided)
1 zucchini or cucumber thinly sliced
Sesame seeds (, green onion, cilantro/mint (optional), crushed roasted peanuts/cashews(optional) for garnish)
optional additions: edamame (, baked tofu, other crunchy veggies etc.)

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.

Nutrition Facts : Calories 353 kcal, Carbohydrate 74 g, Protein 13 g, Fat 2 g, Sodium 453 mg, Fiber 3 g, Sugar 12 g, ServingSize 1 serving

COLD SOBA NOODLE SALAD WITH CREAMY SESAME DRESSING



Cold Soba Noodle Salad with Creamy Sesame Dressing image

Cool, light and loaded with fresh vegetables, this salad makes a perfect summer meal. Nutty buckwheat noodles and tangy dressing make it rich and satisfying, too. The dressing can be made a day ahead and chilled-just give it a good shake before serving.

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 13

1/4 cup sesame seeds
2 ears corn, shucked
1/2 cup vegetable oil
1/4 cup fresh lemon juice (from about 2 lemons)
1/4 cup soy sauce
4 teaspoons packed light brown sugar
1 teaspoon chile-garlic sauce
One 2-inch piece ginger, peeled and thinly sliced into half moons
One 9.5-ounce package dried buckwheat soba noodles
2 cups small sprigs watercress, thick stems trimmed
12 cherry tomatoes, halved
1 avocado, diced
1/2 English cucumber, halved and thinly sliced into half moons

Steps:

  • Bring a large pot of water to a boil.
  • Spread the sesame seeds in a medium skillet over medium heat, and toast until golden brown, shaking the pan occasionally, 4 to 5 minutes. Let cool, about 10 minutes.
  • Meanwhile, add the corn to the boiling water, and cook for 4 to 5 minutes. Remove the corn to a colander, reserving the boiling water for later use, and run the corn under cold water to cool. Cut the kernels from the cobs; set aside.
  • Transfer the sesame seeds to a blender and grind for 15 seconds. Add the oil, and puree until smooth and emulsified, about 15 seconds. Add the lemon juice, soy sauce, sugar, chile-garlic sauce and ginger, and blend for another 15 seconds.
  • Add the soba noodles to the boiling water, and cook until the noodles no longer have a hard, chalky bite but are still springy, 3 to 4 minutes. Strain the noodles in a colander, and run them under cold water to stop the cooking quickly. When the noodles are completely cool, shake the colander vigorously to remove as much water as possible (if the noodles are too wet, they will dilute the dressing).
  • Divide the noodles among four bowls. Drizzle the dressing over the noodles (use all of the dressing, as the noodles will soak it up). Top with the corn, watercress, tomatoes, avocados and cucumbers. Toss before eating.

COLD SOBA NOODLE SALAD WITH GINGER SOY DRESSING



Cold Soba Noodle Salad with Ginger Soy Dressing image

This cold soba noodle salad with ginger soy dressing is a quick and easy summer favorite! It has a very fresh taste and is perfect for anyone who loves Japanese-inspired dishes. It is full of healthy ingredients and just perfect for meal prep or a quick weeknight dinner.

Provided by Beri

Categories     Main Course     Salad

Time 20m

Number Of Ingredients 11

5 oz soba noodles
½ cucumber (deseeded and sliced)
1 ½ carrots (spiralized)
1 cup shredded cabbage
2 tbsp spring onion
3 tbsp soy sauce (alternatives: tamari and coconut aminos)
1 ½ tbsp sesame oil
1 ½ tbsp honey (or maple syrup)
1 ½ tsp chili paste
1 ½ tsp grated ginger
2 tsp fresh lime juice

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!

Nutrition Facts : ServingSize 1 serving, Calories 440 kcal, Carbohydrate 78 g, Protein 15 g, Fat 11 g, SaturatedFat 2 g, Fiber 3 g, Sugar 18 g

SOBA NOODLE SALAD



Soba Noodle Salad image

Enjoyed chilled or at room temperature, this Soba Noodle Salad tossed in a honey soy dressing is exactly what you need for a quick, light meal.

Provided by Namiko Chen

Categories     Salad

Time 15m

Number Of Ingredients 9

7 oz dried soba noodles (buckwheat noodles) ((2-3 bundles for 4 servings))
2 green onions/scallions
1 handful cilantro (coriander) ((0.7 oz, 20 g for 4 servings))
1 Tbsp toasted white sesame seeds
1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.)
3 Tbsp roasted sesame oil
½ tsp crushed red pepper (red pepper flakes)
3 Tbsp honey ((use maple syrup for vegan))
3 Tbsp soy sauce

Steps:

  • Gather all the ingredients.
  • To make the dressing, combine the vegetable oil, sesame oil, and crushed red peppers in a small saucepan.
  • Whisk it all together and infuse the oil over medium heat for 3 minutes. Alternatively, you can put these ingredients in a small microwave-safe bowl and microwave for 3 minutes. Set aside to let it cool a bit; be careful while handling as it'll get very hot.
  • Add the honey and soy sauce to the oil mixture.
  • Whisk it all together until the honey has completely dissolved.
  • Bring water to a boil in a large pot (you do not need to salt the water for cooking soba). Cook the soba noodles according to the package instructions, but make sure they are al dente. Drain into a colander and rinse the soba noodles under cold running water. This step is important to remove the excess starch from the noodles and to stop the cooking. Drain well and transfer to a large bowl.
  • Thinly slice the green onions and chop the cilantro into small pieces.
  • Add the dressing, green onions, cilantro, and sesame seeds to the bowl with the soba noodles.
  • Toss everything together. Transfer to a serving bowl or plate. Serve chilled or at room temperature.

Nutrition Facts : Calories 309 kcal, Carbohydrate 48 g, Protein 9 g, Fat 11 g, SaturatedFat 3 g, Sodium 904 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 8 g, ServingSize 1 serving

COLD SOBA NOODLE SALAD WITH SPICY PEANUT SAUCE



Cold Soba Noodle Salad With Spicy Peanut Sauce image

Too hot to grill or use the stove? These chilled soba noodles are tossed in a spicy peanut sauce along with crisp goodies like cucumber, carrots, radishes, edamame, and crunchy peanuts for a refreshing meal or side that will cool you and nourish you.

Provided by Killing Thyme

Categories     Entree or Side

Time 25m

Number Of Ingredients 24

16 oz soba noodles
1 sweet bell pepper (orange, yellow, or red) (gutted and julienned)
1/2 cup julienned radishes
1/2 cup julienned carrots
1 cup julienned cucumber
1/2 cup edamame (boiled and lightly salted)
3-4 TBSP scallions (thinly sliced)
1/4 cup fresh parsley or cilantro (roughly chopped)
1/2 cup roasted unsalted peanuts (roughly chopped)
1-2 TBSP black sesame seeds
2 TBSP sesame oil
2 TBSP minced ginger
2 TBSP minced garlic
1/2 tsp dried chili flakes
1/4 cup smooth natural peanut butter
3 TBSP low sodium Kikkoman soy sauce
2 TBSP natural honey
2 TBSP rice vinegar
2 TBSP sambal oelek (more or less, depending on your heat preference)
1/4 cup cool water
roughly chopped peanuts
thinly sliced scallions
edamame
black sesame seeds

Steps:

  • Cook soba noodles as per the instructions on the packaging. When ready, drain and rinse under cool water, tossing with your hands, until the noodles have completely cooled. Drizzle a small splash of sesame oil over them and toss to coat, again with your hands; this keeps them from sticking together. Set in the fridge to cool further.

SOBA NOODLE SALAD WITH PEANUT DRESSING



Soba Noodle Salad with Peanut Dressing image

Whip up a refreshing side dish with this easy recipe for soba noodle salad loaded with veggies and tossed with homemade peanut dressing.

Provided by Kelly Senyei

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

12 ounces soba noodles
1 medium cucumber, diced
1 medium carrot, sliced into thin matchsticks
1 medium red bell pepper, diced
Unsalted roasted peanuts, crushed, for garnish
Cilantro leaves, for garnish (optional)
1/3 cup creamy peanut butter
1/4 cup low-sodium soy sauce
2 tablespoons fresh lime juice
2 tablespoons sesame oil
1/4 cup honey
2 teaspoons minced garlic

Steps:

  • Make the salad: Bring a large pot of water to a boil. Add the soba noodles and cook until al dente according to the package directions. Drain the noodles and reserve 1/4 cup of the cooking water.
  • Transfer the noodles to a large bowl; add the cucumbers, carrots and bell peppers.
  • Make the dressing: In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, sesame oil, honey, garlic and the reserved cooking water until creamy.
  • Add the dressing to the bowl with the noodles and toss to combine. Garnish with crushed peanuts and cilantro. Serve warm, chilled or at room temperature.

SOBA NOODLE SALAD



Soba Noodle Salad image

This soba noodle salad is a very simple Asian side dish and flavorful! It can be ready in about 15 minutes.

Provided by Rika

Categories     Side Dish

Number Of Ingredients 17

1 tablespoon rice wine vinegar
1 teaspoon minced garlic
1 teaspoon grated ginger
3 1/2 teaspoons low sodium soy sauce
1 teaspoon sesame oil
1 1/4 teaspoons brown sugar
3/4 teaspoon honey
(OPTIONAL) 1/2 tablespoon lime zest
12 oz buckwheat soba noodle ((cook according to the product packaging))
3/4 cup julienne red bell pepper
1/4 cup chopped cucumber
1/4 cup shredded purple cabbage
1/4 cup shredded carrot
2-3 tablespoons edamame
1/4 cup chopped cilantro
2-3 tablespoons crush peanuts (roasted and unsalted)
optional: 1 tablespoon chopped green onions

Steps:

  • In a medium bowl, whisk in rice wine vinegar, garlic, ginger, low sodium soy sauce, brown sugar, sesame oil, honey plus the optional lime zest. Set aside.
  • In a large salad bowl, add noodle, bell pepper, edamame, cucumber, green onions, cilantro, and carrots. Pour in the dressing, stir until well combined.
  • Serve immediately with crushed peanuts or put in the fridge for about 15-30 minutes to serve cold.

Nutrition Facts : Calories 362 kcal, Carbohydrate 72 g, Protein 15 g, Fat 5 g, SaturatedFat 1 g, Sodium 863 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

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