Soba Noodle Salad With Cucumber And Mango Recipes

SOBA NOODLE SALAD WITH CHICKEN AND SESAME

Soba Noodle Salad with Chicken and Sesame image

This tasty salad with Japanese buckwheat noodles is both quick and healthy; great for lunch or dinner. Most larger supermarkets have buckwheat soba noodles in the Asian food section.

Provided by donrmath

Categories Salad Pasta Salad Chicken Pasta Salad Recipes

Time 27m

Yield 3

Number Of Ingredients 17

Ingredients

2 tablespoons rice vinegar
1 tablespoon vegetable oil
1 tablespoon sesame oil
1 tablespoon brown sugar
1 tablespoon soy sauce
2 teaspoons minced fresh ginger root
4 ounces buckwheat soba noodles
2 teaspoons vegetable oil
1 boneless skinless chicken breast, cut into thin bite-size strips
1 teaspoon chopped garlic
salt and ground black pepper to taste
1 rib celery, sliced
1 carrot, sliced
½ red bell pepper, chopped
¼ cup chopped fresh cilantro
2 tablespoons chopped green onion
1 tablespoon sesame seeds

Steps:

Whisk rice vinegar, 1 tablespoon vegetable oil, sesame oil, brown sugar, soy sauce, and ginger together in a large bowl until dressing is combined.
Bring water to a boil in a large pot. Add soba noodles, stir, and return water to a boil. Boil noodles until tender, 4 to 5 minutes. Drain noodles in a colander under cold running water until cool, about 1 minute.
Heat 2 teaspoons vegetable oil in a skillet over medium heat. Cook chicken breast pieces until no longer pink in the center and the juices run clear, 2 to 4 minutes. Add garlic, salt, and pepper; stir until fragrant, about 1 minute more.
Toss soba noodles, chicken, celery, carrot, red pepper, cilantro, green onion, and sesame seeds together with dressing in large bowl.

Nutrition Facts : Calories 339.5 calories, Carbohydrate 38.3 g, Cholesterol 23.1 mg, Fat 15.2 g, Fiber 1.9 g, Protein 15.5 g, SaturatedFat 2.4 g, Sodium 704.2 mg, Sugar 6.7 g

CHICKEN AND MANGO SOBA SALAD WITH PEANUT DRESSING

Chicken and Mango Soba Salad With Peanut Dressing image

Japanese buckwheat noodles are usually served cold or in a hot soup, but here, they're given a bright jolt of color and texture. Delightfully chewy soba noodles are combined with chicken, mango, snap peas, cucumber and a spicy peanut dressing for a great warm-weather lunch that's also picnic-friendly. Serve it alongside any grilled meat or fish, or leave the chicken out to make it vegetarian. To make this ahead, prepare all the salad components in advance, but wait until serving time to combine to keep flavors and textures vibrant.

Provided by Susan Spungen

Categories dinner, lunch, quick, noodles, poultry, vegetables, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

1/2 cup smooth peanut butter, natural or regular
1/4 cup hot water
3 tablespoons low-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 tablespoon finely grated fresh ginger
1 tablespoon lime juice (from 1 lime)
1/2 teaspoon Sriracha or other hot sauce
Kosher salt and black pepper
1/2 teaspoon granulated sugar (optional)
10 ounces sugar snap peas (about 2 cups)
8 ounces soba noodles
2 cups shredded cooked chicken
1 small or 1/2 large mango, peeled and thinly sliced
2 mini cucumbers, thinly sliced (or 1/2 English cucumber)
1 cup loosely packed fresh cilantro leaves
2 Fresno chiles, thinly sliced

Steps:

Bring a large pot of water to a boil. In a medium bowl, whisk peanut butter, hot water, soy sauce, rice wine vinegar, sesame oil, ginger, lime juice and Sriracha until smooth. Season to taste with salt. Add sugar, if using, and stir. Set aside.
Drop the snap peas into the boiling water and cook until they just turn bright green, about 30 seconds. Using a mesh strainer or a spider (leave the water in the pot), transfer to a colander and rinse under cold water until cool. Drain and slice each pea lengthwise into 2 or 3 pieces. Set aside.
Return water to a boil and cook soba noodles according to package instructions. Drain and rinse under cold water until cool (if noodles get sticky, rinse again with cool water).
In a large serving bowl, toss noodles with the chicken, mango and peanut dressing. Add two-thirds of the snap peas, cucumbers, cilantro and chiles, reserving the rest for garnish. Season to taste with salt and pepper.
When ready to serve, top with remaining snap peas, cucumbers, cilantro and chiles and serve immediately.

SOBA NOODLE SALAD WITH CUCUMBER AND MANGO

Soba Noodle Salad with Cucumber and Mango image

Categories Salad Fruit Pasta Vegetable Appetizer Super Bowl Mango Cucumber Winter Party Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free Kosher

Yield Makes 12 servings

Number Of Ingredients 15

Ingredients

3/4 cup rice vinegar
1/4 cup sugar
3/4 teaspoon salt
3 large garlic cloves, chopped
1 red jalapeño or serrano chile, seeded, chopped
3 tablespoons fresh lime juice
1 tablespoon oriental sesame oil
1 1/2 teaspoons grated lime peel
12 ounces green soba or chuka soba (Japanese-style) noodles
1 large English hothouse cucumber, halved lengthwise, thinly sliced crosswise
1 large ripe mango, peeled, halved, pitted, thinly sliced crosswise
1 cup chopped fresh basil
1 cup chopped fresh mint
1 cup chopped toasted salted peanuts
Lime wedges

Steps:

Warm vinegar, sugar, and salt in small saucepan over medium heat, stirring occasionally until sugar dissolves, about 1 minute. Stir in garlic and jalapeño. Cool. Mix in lime juice, sesame oil, and lime peel.
Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Rinse under cold water; drain again. Transfer noodles to dish-towel-lined platter to drain. Transfer noodles to large bowl. Add dressing and toss to coat. (Can be prepared 6 hours ahead. Cover and refrigerate.)
Add cucumber, mango, basil, and mint to noodles and toss gently. Arrange salad on platter. Sprinkle with chopped peanuts. Garnish with lime wedges. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

COLD SOBA NOODLES WITH HERBS AND MANGO

Cold Soba Noodles with Herbs and Mango image

Most people do not think "Oklahoma" when they think of Chinese, Japanese, Vietnamese, Taiwanese, Thailand, or Korean food, yet in Oklahoma there are thriving, vibrant communities of individuals from those countries who have immigrated and settled in Oklahoma, and this recipe is based on a fresh spring roll I tried at a local restaurant. In fact, if you have any leftovers, feel free to roll them up in rice paper.

Provided by thedailygourmet

Categories Noodles

Time 30m

Yield 6

Number Of Ingredients 12

Ingredients

9 ½ ounces dried soba noodles
1 medium carrot, shredded
1 medium mango - peeled, seeded and diced
1 cup shredded purple cabbage
¼ cup chopped fresh cilantro
6 leaves fresh mint, julienned
6 leaves Thai basil, julienned
2 medium limes, juiced
2 tablespoons sesame oil
1 tablespoon tamari
1 tablespoon Sriracha sauce
1 tablespoon chopped green onion, or to taste

Steps:

Bring a large pot of water to a boil and cook soba noodles according to package directions until tender, 3 to 4 minutes. Immediately drain and place in a bowl of cold water to cool. Drain well.
Combine cooled noodles, carrot, mango, cabbage, cilantro, mint, and Thai basil in a bowl.
Whisk together lime juice, sesame oil, tamari, and Sriracha sauce in a separate bowl. Drizzle some of the dressing sparingly over the soba noodle salad, toss to cover, and taste. Repeat until you have reached the preferred amount of dressing. Garnish with chopped green onion and allow to stand about 10 minutes before serving.

Nutrition Facts : Calories 229.9 calories, Carbohydrate 43.7 g, Fat 5 g, Fiber 2 g, Protein 7.4 g, SaturatedFat 0.7 g, Sodium 636.9 mg, Sugar 6.5 g

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