Creamy Cashew Soba Noodles Recipes
CASHEW SOBA NOODLE SALAD
This luscious soba noodle salad from Minimalist Baker's Everyday Cooking is made with hearty buckwheat noodles tossed with rich cashew butter dressing, crisp veggies and juicy mango chunks.
Provided by Alissa
Categories Entree
Time 30m
Number Of Ingredients 17
Steps:
- Cook the soba noodles according to package instructions. Then drain, rinse with cool water, and set aside.
- While the noodles are cooking, prepare the vegetables. To cook the edamame, microwave for 1 minute, covered. Or add to a saucepan over medium-low heat with 1-2 Tbsp (15-30ml) water, cover, and cook until warmed through, about 2 minutes. Set aside.
- To prepare the dressing, combine all of the ingredients (except the water) and whisk. Then add enough hot water to thin into a pourable sauce (~2-3 Tbsp or 30-45ml). Taste and adjust the seasonings as desired.
- To serve, add all of the salad ingredients to a large bowl and toss with 1 Tbsp (15ml) soy sauce and 1 tsp toasted sesame oil. Then add the desired amount of dressing and serve at room temperature or chilled. Serve with chili garlic sauce for added heat and a few more roasted cashews for garnish (optional).
- Leftovers will keep covered in the refrigerator for 2-3 days, though best when fresh.
Nutrition Facts : Calories 472 kcal, Carbohydrate 67.5 g, Protein 19.6 g, Fat 18.1 g, SaturatedFat 3.1 g, Sodium 863 mg, Fiber 6.1 g, Sugar 22.2 g, ServingSize 1 serving
CREAMY CASHEW SOBA NOODLES
Buckwheat soba noodles make for a surprisingly high-protein base in this hearty bowl of goodness. The creamy cashew butter dressing, spiked with ginger and other good stuff, seals the deal.
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 17
Steps:
- Make the noodles. Cook the noodles according to package instructions. After you drain them oncce, rinse with cool water and drain them well again. Set aside.
- Make the dressing. While the noodles cook, put all the ingredients for the dressing in a food processor and run until smooth.
- Assemble the dish. Place the cooked noodles, carrots, cabbage, and scallions in a large salad bowl and pour the dressing over the noodles and vegetables. Use two forks or tongs to gently toss. Sprinkle with the cilantro and mint and toss again. Top with the cashews just before serving.
SPICY COLD SOBA NOODLES
These cold soba noodles are my son's favorite snack! You can adjust the amount of heat by increasing or omitting the chili oil. A great side dish or add tofu, chicken, or shrimp for a complete meal.
Provided by NutritionJunkie
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Bring soy sauce to a boil in a small saucepan over medium-high heat. Reduce heat to medium-low and simmer until reduced by half, 10 to 15 minutes. Remove soy sauce from the heat and stir in molasses.
- Whisk sesame oil, tahini, balsamic vinegar, and chili oil together in a medium mixing bowl. Slowly whisk in soy sauce mixture. Stir in 1/2 of the scallions.
- Bring a large pot of lightly salted water to a boil. Add soba noodles and cook, stirring occasionally, until tender yet firm to the bite, about 3 minutes. Immediately drain and rinse thoroughly in cold water.
- Combine noodles and sauce. Sprinkle remaining scallions and sesame seeds over top and refrigerate until cold, at least 30 minutes.
Nutrition Facts : Calories 465.6 calories, Carbohydrate 53.3 g, Fat 25.4 g, Fiber 1.9 g, Protein 12.4 g, SaturatedFat 3.6 g, Sodium 1675.1 mg, Sugar 5 g
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