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
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
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 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.
COLD SOBA NOODLES WITH DIPPING SAUCE
In Japan, where it gets plenty hot in the summer, cold soba noodles, served with a dipping sauce, are a common snack or light meal. Soba are brown noodles, made from wheat and buckwheat, and the sauce is based on dashi, the omnipresent Japanese stock. You would recognize the smell of dashi in an instant, even if you have never knowingly eaten it. It's a brilliant concoction based on kelp, a seaweed and dried bonito flakes. It is also among the fastest and easiest stocks you can make, and its two main ingredients - which you can buy in any store specializing in Asian foods - keep indefinitely in your pantry. I would encourage you to try making it, though you can also use chicken stock (or instant dashi, which is sold in the same stores).
Provided by Mark Bittman
Categories dinner, easy, lunch, quick, noodles, main course, side dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil, and salt it. Cook noodles until tender but not mushy. Drain, and quickly rinse under cold running water until cold. Drain well.
- Combine dashi or stock, soy sauce and mirin. Taste, and add a little more soy if the flavor is not strong enough. Serve noodles with garnishes, with sauce on side for dipping (or spooning over).
Nutrition Facts : @context http, Calories 233, UnsaturatedFat 1 gram, Carbohydrate 46 grams, Fat 1 gram, Fiber 0 grams, Protein 11 grams, SaturatedFat 0 grams, Sodium 1411 milligrams, Sugar 1 gram
COLD SOBA NOODLE SALAD
Japanese soba noodles are lower in calories than regular pasta, with almost as much protein; their assertive flavor is matched here with rice vinegar, soy, and fresh cilantro.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Cook noodles until al dente, according to package instructions. Drain, rinse under cold water, and drain well again.
- In a large bowl, combine noodles, cilantro, vinegar, soy sauce, and, if using, chili oil. Season with salt and pepper; toss to combine. Serve sprinkled with sesame seeds.
COLD SOBA NOODLE SALAD
Make and share this Cold Soba Noodle Salad recipe from Food.com.
Provided by KaffirLime
Categories Japanese
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Toast sesame seeds in a dry non-stick pan on medium heat till golden brown.
- Bring a pot of water to boil and add salt. Put in the soba noodles and cook for about 6 minutes or until tender but not mushy. Plunge drained soba into bowl of ice water.
- In a large mixing bowl, mix vinegar, soy sauce, honey and oil. Add drained, cooled soba and chopped spring onions and mix well.
- Mix in toasted sesame seeds and toss well. Adnd give that lemon wedge a good squeeze. Mix well.
Nutrition Facts : Calories 603.7, Fat 17.3, SaturatedFat 2.5, Sodium 1749.9, Carbohydrate 100.7, Fiber 4.3, Sugar 6.9, Protein 23
COLD NOODLE SALAD WITH SPICY PEANUT SAUCE
Soba, Japanese buckwheat noodles, are ideal for salads because they taste particularly great when served cold. Crunchy vegetables are highlighted here, adding lots of crisp, fresh texture. Substitute with any raw vegetables you have on hand, such as cabbage, carrot, fennel, asparagus, broccoli or cauliflower. The spicy peanut sauce is very adaptable: If you don't want to use peanut butter, you can use any nut or seed butter, like cashew, almond, sunflower or even tahini. Both the soba and the peanut sauce can be prepared ahead of time and stored in the fridge overnight, but wait to combine them until you are ready to eat for the best texture and consistency. The peanut sauce thickens as it sits, so add a tablespoon or two of water to loosen it up, if necessary.
Provided by Hetty McKinnon
Categories dinner, weekday, noodles, main course
Time 20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring a pot of salted water to the boil. Add the soba, stir to prevent sticking, and cook according to package instructions until just tender. Rinse under cold water until the noodles are completely cold.
- Meanwhile, make the sauce: In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chile oil or hot sauce, and garlic. Add 1/4 to 1/2 cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. Taste and add more chile oil or hot sauce as desired; set aside.
- Cut the zucchini or cucumber and radishes into 1/8-inch thick slices, then cut into thin matchsticks. Slice the peppers into 1/8-inch pieces. Place them all in a large bowl.
- Loosen the soba noodles by running them under some water, then allow to drain again. Add them to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.
- When you are ready to serve, drizzle with spicy peanut sauce and top with peanuts, scallions and cilantro. Serve immediately, with lime wedges alongside.
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- In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add noodles and cook until tender to bite, 3 to 6 minutes. Drain noodles and rinse gently under cold running water until cool.
- Meanwhile, in a large bowl, mix rice vinegar, soy sauce, sesame oil, and wasabi. Pour about half the dressing into a small bowl and reserve. Add noodles to the large bowl; mix to coat. Cover and chill until cold, about 1 hour, or up to 4 hours.
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