SOBA NOODLES WITH GINGER-SESAME DRESSING
We love it when opposites attract. A sweet-and-sour gingery dressing goes hand in hand with soft soba noodles, edamame and crunchy slaw. Add grilled shrimp or chicken for a protein-packed finish. -Mandy Rivers, Lexington, South Carolina
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 349 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1212mg sodium, Carbohydrate 54g carbohydrate (16g sugars, Fiber 5g fiber), Protein 14g protein.
COLD SOBA NOODLE SALAD RECIPE WITH SESAME LIME GINGER DRESSING
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
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
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
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.
SOBA NOODLE AND STEAK SALAD WITH GINGER-LIME DRESSING
Soba, which are buckwheat noodles common in Japanese cooking, work well for a weeknight meal: They take just a few minutes to cook and can be served warm or at room temperature (which means they make great leftovers). Hanger steak is quickly seared in a drizzle of oil, and once done, the bok choy is cooked in the residual fat left behind, leaving you with one less pan to wash. This flexible dish also works well with seared or grilled shrimp or chicken. Shredded cabbage or tender broccolini could also be swapped in for the bok choy. Soft herbs like basil or cilantro would also be nice. The only thing you need to round out this meal is wine, preferably chilled and pink.
Provided by Colu Henry
Categories dinner, for two, lunch, weekday, meat, noodles, salads and dressings, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
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.
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