Sesame Soba Bowls Recipes

HEALTHY SESAME SOBA NOODLE BOWLS

Healthy Sesame Soba Noodle Bowls image

This light, fresh vegetarian main dish makes your meatless Monday a breeze, plus any leftovers are great for lunch on Tuesday!

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 12

Ingredients

12 oz uncooked soba (buckwheat) noodles
2 tablespoons toasted sesame oil
1 red bell pepper, cut into strips
2 cups fresh snow pea pods (1 cup), strings removed, cut diagonally (about 4 1/2 oz)
6 medium green onions, cut diagonally, whites and greens separated
1 tablespoon finely chopped gingerroot
2 cloves garlic, finely chopped
1/4 cup honey
5 tablespoons reduced-sodium soy sauce
1/2 cup orange juice
2 oranges, sectioned
1 tablespoon black sesame seed

Steps:

Cook noodles as directed on package. Drain; rinse under cold water until cool. Set aside.
Meanwhile, in 5-quart Dutch oven, heat sesame oil over medium heat until shimmering. Add bell pepper, snow peas and whites of onions, reserving onion greens for garnish. Cook 3 to 4 minutes or until softened. Remove vegetables from Dutch oven; set aside.
Add gingerroot, garlic, honey and soy sauce to Dutch oven; heat to simmering. Cook 3 to 5 minutes or until thickened. Beat in orange juice with whisk; remove from heat. Add noodles to orange juice mixture; toss to coat.
Divide noodles evenly among 6 bowls. Top with vegetables, oranges, sesame seed and onion greens.

Nutrition Facts : Calories 330, Carbohydrate 59 g, Cholesterol 0 mg, Fat 1, Fiber 9 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 20 g, TransFat 0 g

SESAME SALMON BOWLS

Sesame Salmon Bowls image

This one-pot meal, which is inspired by chirashi, or Japanese rice and raw fish bowls, features a savory vinegared rice that's typically served with sushi. Traditionally, the rice is cooked first, then mixed with vinegar, but here, the rice is cooked in vinegar-seasoned water to eliminate a step. The result is sticky rice that's tangy and sweet, and a perfect bed for fatty salmon. The salmon is added toward the end to steam directly on top of the rice for an easy one-pan meal. Packaged coleslaw is a time saver, eliminating extra knife work. Make a double batch of the zesty dressing for drizzling over roasted vegetables or green leafy salads the next day.

Provided by Kay Chun

Categories grains and rice, seafood, main course

Time 40m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1/4 cup unseasoned rice vinegar
3 tablespoons granulated sugar
1 teaspoon kosher salt, plus more for seasoning
1 1/2 cups sushi rice (short-grain white rice), rinsed until water runs clear
1 1/2 pounds skinless salmon fillet, cut into 1-inch cubes
1/2 teaspoon toasted sesame oil
1/4 cup low-sodium soy sauce
3 tablespoons distilled white vinegar
2 tablespoons safflower or canola oil
2 tablespoons coarsely chopped scallions
2 tablespoons minced fresh ginger (from one 2-inch piece)
3 Persian cucumbers, thinly sliced
8 ounces green coleslaw mix (about 3 packed cups)
1 avocado, halved, pitted and thinly sliced
Torn toasted nori sheets, for garnish (optional)

Steps:

In a large saucepan, combine rice vinegar, sugar and salt; stir to dissolve the sugar. Add the rice and 1 3/4 cups water, and mix well. Bring to a boil over high heat, then cover and reduce heat to low. Cook until rice is tender and most of the liquid is absorbed, about 20 minutes.
In a small bowl, toss salmon with 1/4 teaspoon sesame oil and season with salt. Once rice is tender (after about 20 minutes), arrange salmon in an even layer on top of rice. Cover and steam over low heat until fish is cooked to medium, about 12 minutes longer.
Meanwhile, in a small bowl, combine soy sauce, white vinegar, safflower oil, scallions, ginger and the remaining 1/4 teaspoon sesame oil. Mix well, and season with salt.
Scoop salmon and rice into bowls. Top each with some cucumbers, coleslaw mix and avocado. Drizzle with the vinaigrette. Top with nori, if using.

SOBA NOODLE BOWL

Soba Noodle Bowl image

"Learn to love big heaps of vegetables," Mark Bittman says, "and pile them on until you're more than satisfied." To achieve that feeling, try meatless proteins, such as edamame, an ingredient in this noodle dish.

Provided by gailanng

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

8 ounces soba noodles
1 garlic clove, minced
3 tablespoons toasted sesame oil
2 1/2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 teaspoons honey
2 teaspoons sriracha garlic sauce
1 lime, zest and juice
2 cups sliced savoy cabbage
1 cup cooked shelled edamame
2 carrots, peeled and julienned
4 scallions, divided
1/2 cup sliced red onion
1/2 cup chopped cilantro (optional)
2 tablespoons toasted sesame seeds
salt and pepper, to taste

Steps:

Bring a pot of salted water to a boil. Cook soba noodles until al dente, 8 minutes. Drain and rinse.
Meanwhile, make the dressing: Whisk together garlic, sesame oil, soy sauce, vinegar, honey, Sriracha, and lime juice and zest. Season with pepper. In a large bowl, combine cabbage, edamame, carrots, scallions, red onion, cilantro, and sesame seeds. Add reserved soba and dressing; toss. Season with salt and pepper. Garnish with scallions and sesame seeds.
Store in an airtight container in the refrigerator up to 3 days.

Nutrition Facts : Calories 474.1, Fat 18.6, SaturatedFat 2.5, Sodium 1124.9, Carbohydrate 65, Fiber 6.9, Sugar 6.8, Protein 20.5

EDAMAME AND SOBA NOODLE BOWL

Edamame and Soba Noodle Bowl image

Toothsome soba noodles are made from buckwheat flour. -Matthew Hass, Franklin, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 package (12 ounces) uncooked Japanese soba noodles or whole wheat spaghetti
2 tablespoons sesame oil
2 cups fresh small broccoli florets
1 medium onion, halved and thinly sliced
3 cups frozen shelled edamame, thawed
2 large carrots, cut into ribbons with a vegetable peeler
4 garlic cloves, minced
1 cup reduced-fat Asian toasted sesame salad dressing
1/4 teaspoon pepper
Sesame seeds, toasted, optional

Steps:

In a 6 qt. stockpot, cook noodles according to package directions; drain and return to pan., Meanwhile, in a large skillet, heat oil over medium heat. Add broccoli and onion; cook and stir until crisp-tender, 4-6 minutes. Add edamame and carrots; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Add vegetable mixture, dressing and pepper to noodles; toss to combine. Sprinkle with sesame seeds if desired.

Nutrition Facts : Calories 414 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 867mg sodium, Carbohydrate 64g carbohydrate (12g sugars, Fiber 4g fiber), Protein 18g protein.