THE BEST SESAME SOBA NOODLES
This noodle side dish is delicious alongside meats and seafood, but it makes a great noodle bowl or light lunch with shredded cabbage, carrots, bean sprouts and more.And even better, you can serve it hot or cold.
Provided by Heidi
Categories Side Dish
Time 20m
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil and cook the soba noodles for 4-5 minutes or just until tender, stirring occasionally so the noodles don't clump. Drain in a colander and rinse well under cold water, tossing to remove the starch.
- While the noodles are cooking, in a medium bowl, whisk together the soy sauce, sesame oil, rice vinegar, sugar, and black pepper. Set aside.
- Heat a large skillet over medium-high heat. Add the canola oil and heat until shimmering then add the chopped green onions. Cook, stirring, for 15 to 30 seconds or until fragrant.
- Add the soy and sesame mixture and cook for 30 seconds, Add the noodles and toss until the noodles are heated through. Add the remaining minced green onion and half of the sesame seeds. Garnish with the remaining seeds and serve warm or at room temperature.
Nutrition Facts : ServingSize 1 cup, Calories 294 kcal, Carbohydrate 42 g, Protein 9 g, Fat 11 g, SaturatedFat 1 g, Sodium 1101 mg, Fiber 1 g, Sugar 3 g
SOBA NOODLE COLD ROLLS WITH SPICY SESAME SAUCE
Steps:
- For the rolls: Cook the soba noodles according to the package directions in salted water until al dente. Drain and rinse the noodles under cold water.
- Fill a large wide bowl with very warm water. Dip one rice paper wrapper into the water and allow it to soften for a few seconds. Then carefully remove it from the water.
- Top the wrapper with a piece of lettuce, a small handful of the soba, a few pieces of tofu, peach or mango, cucumber, carrot, bean sprouts and a few mint and cilantro leaves.
- Fold in the edges of the wrapper and roll up like a burrito, pressing edge to seal. Set aside into a reusable container lined with a damp paper towel. Continue with the remaining wrappers and ingredients.
- For the dipping sauce: Whisk together the lime juice, sriracha, soy sauce, honey, ginger, sesame seeds and sesame oil.
- Store the rolls and sauce in resealable containers in the fridge until ready to serve, or portion out for lunch. Cut the rolls in half just before serving with the dipping sauce.
SESAME SOBA NOODLES
Provided by Rachael Ray : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a pot of salted water to a boil. Add the soba and cook until al dente. Drain.
- Meanwhile, combine the honey, soy sauce, vinegar, sesame oil, ginger and garlic in a large bowl. Whisk in the olive oil. Add the edamame, carrots, scallions and soba to the bowl and toss to combine. Garnish with the sesame seeds.
SOBA NOODLES WITH GINGER-SESAME DRESSING
We love it when opposites attract. A sweet-and-sour gingery dressing goes hand in hand with soft soba noodles, edamame and crunchy slaw. Add grilled shrimp or chicken for a protein-packed finish. -Mandy Rivers, Lexington, South Carolina
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, whisk the first 9 ingredients; set aside. Cook edamame and soba noodles according to package directions; drain. Rinse noodles in cold water; drain again., Just before serving, combine the coleslaw mix, carrots, green onions, noodles and edamame in a large bowl. Add dressing; toss to coat. Garnish with sesame seeds.
Nutrition Facts : Calories 349 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1212mg sodium, Carbohydrate 54g carbohydrate (16g sugars, Fiber 5g fiber), Protein 14g protein.
SOBA NOODLES WITH SESAME SEEDS
Whether its for an exotic picnic lunch or a midnight snack, Nigella Lawson's Japanese style noodles are irresistible. Cooks notes: I love the Japanese way of eating cold noodles: I just lift a bowl to my face, fork furiously and slurp. If you want to make these part of a meal, then know that they go wonderfully well with salmon: just get some fillets, sear them in a hot pan, leaving the interior fleshily coral. But I love eating these as they are, in huge quantities and - preferably - alone. Because they're served cold, you can profitably keep leftovers for midnight fridge-raiding later. Boxed into foil containers, they are the perfect, if unconventional, food to take along for a picnic.
Provided by English_Rose
Categories Lunch/Snacks
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Toast the sesame seeds in a dry pan over a high heat until they look golden brown, and tip them into a bowl.
- Bring a large pan of water to the boil and add some salt. Put in the soba noodles and cook them for about 6 minutes (or according to packet instructions) until they are tender but not mushy. Have a bowl of iced water waiting to plunge them into after draining.
- In the bowl you are going to serve them in, mix the vinegar, soy sauce, honey and oil.
- Finely slice the scallions and put them into the bowl with the cooled, drained noodles and mix together thoroughly before adding the sesame seeds and tossing again.
- If possible, leave the sesame seed noodles for about half an hour to let the flavours develop.
Nutrition Facts : Calories 757.2, Fat 26.7, SaturatedFat 3.8, Sodium 1942.1, Carbohydrate 115, Fiber 6.1, Sugar 7, Protein 28.3
SOBA NOODLES WITH SESAME CHICKEN
Thai-inspired sesame chicken noodle dish perfect for a light dinner. Easy to make and a great crowd pleaser. Kind to the waistline and keeps well too!
Provided by Collette Duck
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 18
Steps:
- Bring a large pot of lightly salted water to a rolling boil. Stir in soba noodles and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Rinse in cool water, drain, and set aside in the pot.
- Meanwhile, mix soy sauce, chile sauce, vinegar, lime juice, ginger, red pepper flakes, and sesame oil together in a small bowl and set aside.
- Coat a skillet with cooking spray and heat over medium-high heat. Saute chicken in the hot pan until no longer pink in the center and juices run clear, 5 to 7 minutes. Remove from the pan and set aside.
- Coat the same skillet with more cooking spray and heat over medium-high heat. Add jalapeno and garlic and saute for 30 seconds. Add snap peas and carrot and saute until just tender, 3 to 5 minutes. Add chicken back into the pan and saute for 1 minute.
- Coat cooked soba noodles with cooking spray and return to medium heat. Add vegetables and chicken to noodles and mix well. Add soy sauce mixture and mix well. Heat through, stirring occasionally, about 3 minutes. Top with green onions, cilantro, sesame seeds, and lime zest.
Nutrition Facts : Calories 378.5 calories, Carbohydrate 61.1 g, Cholesterol 32.3 mg, Fat 5.9 g, Fiber 5.7 g, Protein 25.2 g, SaturatedFat 1.1 g, Sodium 2191.6 mg, Sugar 3.8 g
SESAME SOBA NOODLES WITH CHICKEN THIGHS AND VEGETABLES
An easy recipe using soba noodles. My husband and one-and-a-half-year-old loved it!
Provided by Snappycakes
Categories World Cuisine Recipes Asian
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Bring 3 quarts of water to a boil in a large pot. Add soba noodles; cook, stirring occasionally until tender, 4 to 6 minutes. Drain. Set aside.
- Heat vegetable oil and sesame oil together in a 10-inch skillet or wok over medium heat until shimmering, 2 to 3 minutes. Place chicken in skillet and cook until no longer pink in the center and juices run clear, 7 to 10 minutes. Add garlic; cook until fragrant and softened, 1 to 2 minutes. Mix in mushrooms and carrots and cook until softened, 2 to 3 minutes. Stir in spinach; cover, and cook until spinach wilts, 3 to 4 minutes.
- Add cooked soba noodles to vegetable mixture and toss to combine. Serve hot.
Nutrition Facts : Calories 372.2 calories, Carbohydrate 30.7 g, Cholesterol 51.8 mg, Fat 19.2 g, Fiber 1 g, Protein 21.5 g, SaturatedFat 3.5 g, Sodium 372.9 mg, Sugar 0.1 g
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- To make the dressing, whisk to combine the soy sauce, rice vinegar, mirin, sriracha, sesame oil, ginger, and sesame seeds. Set aside.
- Bring a big pot of water to a boil and season the water with enough salt for it to taste like ocean water. Cook the soba noodles according to the time on the package, checking a few minutes before to see if the soba noodles are done.
- When the soba noodles are al dente, immediately drain the noodles. Depending on how cold you want the noodles, either rinse the noodles with cold running water for 1 minute, or place them in a big bowl of ice water to chill, for about 30 seconds. Drain the noodles and transfer to a bowl.
- Toss the soba noodles with the Asian dressing and mix with the grated cucumber, scallions, and chicken breast. It is best to eat either at room temperature or after it has chilled in the fridge. The noodles are best eaten within a day or two. Enjoy!
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