COLD SOBA NOODLE SALAD WITH GINGER SOY DRESSING
This cold soba noodle salad with ginger soy dressing is a quick and easy summer favorite! It has a very fresh taste and is perfect for anyone who loves Japanese-inspired dishes. It is full of healthy ingredients and just perfect for meal prep or a quick weeknight dinner.
Provided by Beri
Categories Main Course Salad
Time 20m
Number Of Ingredients 11
Steps:
- Cook the soba noodles according to the package instructions, rinse with cold water and let them cool.
- Prepare the vegetables by spiralizing the carrots, deseeding and slicing the cucumber, shredding the cabbage with a knife or mandolin and chopping the spring onion.
- Prepare the ginger soy dressing by adding all ingredients to a bowl and mixing them.
- Add all ingredients to a bowl and mix until everything is well combined. Enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 440 kcal, Carbohydrate 78 g, Protein 15 g, Fat 11 g, SaturatedFat 2 g, Fiber 3 g, Sugar 18 g
SOBA NOODLE SALAD
Soba Noodle Salad is a great one dish meal or side dish to any meal. Make a large batch of the yummy sesame soy dressing and use at any time.
Provided by JinJoo Lee
Categories Salad
Time 15m
Number Of Ingredients 8
Steps:
- Boil water and cook buckwheat noodles according to package directions. (Bring water to boil, do not add salt and cook for 5-7 minutes. Noodles should not be al dente but also not mushy.
- Have a bowl of cold water ready and rinse cooked buckwheat noodles well so all the sticky stuff is gone. Drain.
- Wash greens. Drain. Unless you are using baby greens, cut your greens into strips.
- You can use whatever combination - just try to have some leaves with firm texture like kale and radicchio. And greens like Perilla or Ssukkat which will add another great dimension of minty flavor.
- Make dressing: mix soy sauce, vinegar and sugar until sugar dissolves. Add sesame oil and wasabi and mix again. Add sesame seeds. If you find sesame oil fragrance too strong, you can use 1 tsp sesame oil and 2 tsp vegetable oil instead.
- When you are ready to eat, assemble the noodles and greens together in a bowl. DO NOT pour all the dressing. I use about 2 Tbs + 1 tsp dressing for 1 bundle of dry noodles. Generally, I use about 4 tsp dressing per 1 cup of cooked soba noodles. Add dressing, toss and Serve. Noodles will absorb the dressing so don't mix too much ahead of time.
Nutrition Facts : Calories 600 kcal, Carbohydrate 103 g, Protein 18 g, Fat 15 g, SaturatedFat 2 g, Sodium 1007 mg, Sugar 13 g, ServingSize 1 serving
SOBA NOODLE SALAD WITH SOY DRESSING
Asian soba noodle salad with soy dressing is a flavor-packed dish. Bold soy citrus flavors infuse into crunchy vegetables and nutty buckwheat noodles.
Provided by Jessica Gavin
Categories Salad
Time 30m
Number Of Ingredients 21
Steps:
- In a large pot, fill with enough water to cover the pasta once added and bring to a boil. Cook the soba noodles according to the manufacturer's instructions, about 4 minutes.
- Drain and transfer noodles immediately into an ice bath to stop the cooking process. Drain the cooled noodles and lightly dry on a paper towel.
- In a large bowl, combine soba noodles and all of the cut vegetables and set aside.
- In a medium-sized bowl, whisk together all of the soy dressing ingredients except for the sesame oil and grapeseed oil.
- Gradually add the sesame oil and whisk until combined. Then slowly add the grapeseed oil and whisk until combined into an emulsified dressing.
- Pour dressing over the soba salad and add sesame seeds and cilantro, toss to combine.
Nutrition Facts : Calories 541 kcal, Carbohydrate 71 g, Protein 14 g, Fat 23 g, SaturatedFat 2 g, Sodium 708 mg, Fiber 8 g, Sugar 10 g, UnsaturatedFat 17 g, ServingSize 1 serving
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 NOODLE SALAD
Provided by Food Network
Number Of Ingredients 12
Steps:
- Combine the dressing ingredients in a small bowl and set aside.
- Bring 2 quarts of lightly salted water to a boil in a large pot over high heat. Separate the noodles and drop them into the boiling water, stirring once or twice. When the water begins to boil, add 1 cup of cold water. Repeat this procedure twice cooking until the noodles are just tender, about 3 to 4 minutes. Drain in a colander. Rinse with cold water until completely cooled, rubbing gently with hands to remove all surface starch and drain well.
- Toss the noodles with the dressing and arrange the daikon, sprouts, onion, green onions, sesame seeds, and a dash of seven-spice powder over the top.
SOBA NOODLE SALAD WITH PEANUT DRESSING
Whip up a refreshing side dish with this easy recipe for soba noodle salad loaded with veggies and tossed with homemade peanut dressing.
Provided by Kelly Senyei
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the salad: Bring a large pot of water to a boil. Add the soba noodles and cook until al dente according to the package directions. Drain the noodles and reserve 1/4 cup of the cooking water.
- Transfer the noodles to a large bowl; add the cucumbers, carrots and bell peppers.
- Make the dressing: In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, sesame oil, honey, garlic and the reserved cooking water until creamy.
- Add the dressing to the bowl with the noodles and toss to combine. Garnish with crushed peanuts and cilantro. Serve warm, chilled or at room temperature.
SOBA SALAD WITH MISO DRESSING
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
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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SOBA NOODLE SALAD WITH SESAME SOY DRESSING
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- Cook soba noodles according to box instructions. Drain and rinse thoroughly with cold water until chilled. Keep in the fridge until ready to use.
- Make the dressing: In a small bowl whisk together soy sauces, sesame oil, rice wine vinegar, sesame seeds, half of the green onion and half of the cilantro.
- In a large bowl, toss together chilled noodles, dressing, snap peas, carrots, bell pepper, and remaining green onion and cilantro.
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