Healthy And Flavor Filled Soba Salad Recipes

SOBA NOODLE SALAD

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.

SOBA NOODLE SUPER SALAD

Steps:

• Whisk soy sauce, canola oil, balsamic vinegar, sesame oil, and chili oil in a bowl until blended. Mix sugar, salt, ginger, and garlic into the same bowl, stir sauce to combine.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Cut red bell peppers in half from top to bottom; remove the stem, seeds, and ribs. Place peppers with cut sides down onto the prepared baking sheet.
• Cook bell peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers in a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins, slice peppers into strips.
• Fill a large pot with lightly salted water and bring to a rolling boil. Ease soba noodles into the water and return to a boil. Cook uncovered, stirring occasionally, until pasta is tender yet firm to the bite, 5 to 7 minutes. Drain.
• Combine asparagus, scallions, red bell peppers, bean sprouts, sesame seeds, and cilantro in a large serving bowl. Add noodles and sauce, toss well to combine.

HEALTHY PEANUT SOBA NOODLES WITH VEGETABLE SALAD

Steps:

• Bring a small pot of salted water to a boil. Add the soba noodles and cook according to the package instructions. Reserve 2 tablespoons of the cooking water, then drain the noodles and cool.
• Whisk together the peanut butter, hoisin, chili-garlic sauce, 1 tablespoon of the lime juice, 1/2 teaspoon of the sesame oil, the reserved 2 tablespoons noodle water and a large pinch salt in a medium bowl. Add the soba noodles to the sauce and toss to coat. Transfer the tossed noodles to a 32-ounce resealable plastic container or glass jar.
• Whisk together the remaining 1 teaspoon lime juice, 1/2 teaspoon sesame oil, a pinch salt and a few grinds of black pepper in the same bowl. Add the coleslaw mix, cilantro, scallion, bell pepper and cucumber and toss to coat. Transfer to the container on top of the noodles. Pack the seaweed snacks separately.
• When ready to eat, top with the seaweed snack strips and eat right out of the container (or transfer to a bowl).

GREEN PAPAYA SALAD ON SOBA NOODLES

Steps:

• Bring a large pot of water to a boil. Add soba noodles; cook in the boiling water until tender, about 6 minutes. Drain and transfer to a large bowl.
• Pour 1/2 cup chile dressing over noodles; mix thoroughly. Cover bowl with plastic wrap and place in the refrigerator.
• Combine green papaya, green onions, string beans, cherry tomatoes, 1 teaspoon black sesame seeds, cilantro, and red pepper flakes in a bowl. Pour in remaining 1/2 cup chile dressing; mix thoroughly. Refrigerate until flavors combine, 15 to 20 minutes.
• Divide noodles among serving plates. Spoon papaya mixture on top. Garnish with remaining 1 teaspoon sesame seeds and sriracha sauce.

COLD SOBA SALAD WITH FETA AND CUCUMBER

Steps:

• Cook soba according to package instructions. Drain.
• In a bowl, combine cucumber, cabbage, shallot, parsley, lemon juice, and oil. Add soba; season with salt and pepper. Refrigerate until chilled, about 30 minutes. Toss with feta, and serve garnished with parsley.

SOBA SALAD

Steps:

• Bring 4 quarts salted water to a rolling boil in a 5- to 6-quart pot over moderately high heat. Stir in noodles and 1/2 cup cold water. When water returns to a boil, add another 1/2 cup cold water and bring to a boil again, then repeat procedure once more. Test noodles for doneness (soba should be just tender but still firm and chewy throughout). Drain noodles in a colander and rinse well under cold water, then drain again, thoroughly. Toss noodles with sesame oil in a large bowl.
• Toss together remaining ingredients in another bowl, then add to noodles and toss again to combine.

HOT-AND-SOUR SOBA SALAD

Steps:

• Heat the peanut butter for 10 to 20 seconds in a microwave to make it easier to mix. Combine with the soy sauce, vinegar, hot red pepper oil, cayenne, garlic, ginger and salt and pepper. Whisk together. Whisk in the sesame oil, canola oil and broth. Set aside.
• To cook the noodles, bring a large pot of water to a boil, and add salt, if desired, and the noodles. When the water comes back to a boil and bubbles up, add a cup of cold water to the pot. Allow the water to come back to a boil, and add another cup of cold water. Allow the water to come to a boil one more time, and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Drain and toss immediately with the dressing (whisk the dressing again first). Add the remaining ingredients, and toss together. Taste, adjust seasonings, and serve over a bed of salad greens if desired.