Gluten Free Soba Noodle Salad With Miso Dressing Recipes

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SOBA NOODLE SALAD



Soba Noodle Salad image

Soba noodle salad is an easy and healthy summer salad made with buckwheat noodles, tons of fresh vegetables with miso dressing.

Provided by Benjamin and Koshiki

Categories     Appetizer     Main Course     Salad

Number Of Ingredients 13

250 grams dried soba noodles
1 cup Miso Dressing
1 tablespoon Japanese mayonnaise (optional)
1 teaspoon chili oil (optional)
3 cups fresh vegetables: lettuce, tomato, peppers, onion, cucumber, carrots (cut them into julianne)
1 small lemon (cut into wedges)
1 tablespoon toasted sesame seeds (for garnish)
2 tablespoon toasted sesame seeds (grind well)
1 1/2 tablespoon sugar
1/4 cup soy sauce
1/4 cup rice wine vinegar
1/4 cup vegetable oil, such as soybean salad oil
2 tablespoon miso

Steps:

  • Gather the ingredients.
  • Cook soba noodles according to package directions. Drain the noodles and wash them under cold water. Drain well and keep them in the fridge. Note: Do this ahead of time, so the noodles are not too wet when mixing with dressing and vegetables.
  • Make the sesame dressing by mixing all the ingredients and adding mayonnaise and chili oil.
  • Prep the vegetables by cutting them in julienne, except for the tomatoes. Dice tomato or for cherry tomatoes cut them into halves if using.
  • In a large mixing bowl, add noodles, vegetables and toss them together with miso dressing. Sprinkle sesame seeds on top and serve them cold with lemon wedges.

Nutrition Facts : Calories 743 kcal, Carbohydrate 66 g, Protein 15 g, Fat 50 g, SaturatedFat 6 g, Cholesterol 1 mg, Sodium 2273 mg, Fiber 3 g, Sugar 13 g, ServingSize 1 serving

SOBA SALAD WITH MISO DRESSING



Soba Salad With Miso Dressing image

Superfast veggie dinner or side dish. Courtesy of Mark Bittman, the Minimalist, from the October 1 2009 NY Times. He's not sure whether to call this a warm salad or a room-temperature noodle dish. I love edamame beans, and buying them frozen is fine for this dish. Pick up a bag of pre-washed spinach for this too. Tossing the spinach with the warm noodles and veggies should wilt the spinach, or stir fry them together in a little water to wilt a bit more. Soba noodles are a staple of Japan. They have a slightly firm texture and nutty flavor.

Provided by Kumquat the Cats fr

Categories     Low Cholesterol

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

3 -4 ounces soba noodles
1 carrot, peeled and finely chopped
2 cups edamame (frozen are fine)
3 -4 tablespoons soy sauce
1 lime, juice of
2 tablespoons miso (white or light)
1 tablespoon mirin or 1 teaspoon sugar, to taste
1 (10 ounce) package spinach, fresh washed and trimmed
1/4 cup scallion, chopped
salt and pepper, to taste
1 tablespoon ginger, freshly grated

Steps:

  • Bring a large pot of water to a boil and salt it. Drop in the noodles and carrot and cook until tender, 2 to 4 minutes; add the edamame for about 30 seconds to 1 minute just to warm, then drain everything in a colander. Set aside.
  • In a large salad bowl, whisk together the soy sauce, lime juice, miso and mirin or sugar. Add spinach, noodles, carrot, edamame, scallion and toss; then taste and season with salt and pepper as needed. Garnish with grated ginger at the table.

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