Soba Noodle Salad With Sweet Ginger Scallion Sauce Recipes

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SOBA NOODLES WITH SWEET GINGER SCALLION SAUCE



Soba Noodles With Sweet Ginger Scallion Sauce image

Pretty simple and straightforward. Can be served as a side or easy main dish. May be eaten cold or hot. Note: I believe this recipe originated in David Chang "Momofuku" cookbook.

Provided by gailanng

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

1 (9 ounce) packet soba noodles, cooked per instructions
salt and pepper
2 tablespoons sesame seeds, lightly toasted
1 cucumber, thinly julienne (optional)
1 lime wedge (optional)
1 1/2 cups scallions, finely sliced
2 tablespoons minced ginger
1/4 cup chopped cilantro
2 -3 tablespoons sesame oil or 2 -3 tablespoons grapeseed oil
2 teaspoons chili oil
1 tablespoon soy sauce
2 tablespoons rice wine vinegar
2 tablespoons honey
salt and black pepper

Steps:

  • Whisk together the ingredients for Sweet Ginger Scallion sauce in the bowl. Set aside for 10 -15 minutes for the flavors to develop.
  • To the cooked noodles, add the sweet scallion sauce, sesame seeds and toss the noodles to coat, checking the seasoning. Sprinkle lime juice, if desired, and topping with julienned cucumber, giving one final toss.

SOBA NOODLE SALAD



Soba Noodle Salad image

Provided by Giada De Laurentiis

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 16

Kosher salt
8 ounces dried buckwheat soba noodles
1/3 cup creamy almond butter
1/4 cup soy sauce
3 tablespoons fresh lime juice
3 tablespoons extra-virgin olive oil
2 tablespoons sesame oil
1 1/2 tablespoons honey
2 teaspoons wasabi paste
One 1 1/2-inch piece fresh ginger, peeled and coarsely chopped
One 1 1/2-pound head napa cabbage, cored and shredded
3 green onions, thinly sliced
1 red bell pepper, cored, seeded and thinly sliced
1 hothouse cucumber, peeled, halved lengthwise and sliced into 1/4-inch-thick half-moon shapes
1 cup slivered almonds, toasted, see Cook's Note
3 tablespoons black sesame seeds

Steps:

  • Boil a large pot of salted water over high heat. Cook the noodles until tender but still firm to the bite, stirring occasionally, 4 to 5 minutes. Rinse the noodles in cold water, drain and place in a serving bowl.
  • For the dressing: Combine the almond butter, soy sauce, lime juice, olive oil, sesame oil, honey, wasabi and ginger in a blender. Blend until smooth.
  • Pour the dressing over the noodles. Add the cabbage, green onions, bell peppers, cucumbers and almonds. Toss until all the ingredients are coated. Garnish with sesame seeds and serve.

SOBA NOODLE SALAD



Soba Noodle Salad image

Provided by Food Network

Number Of Ingredients 12

1/4 cup Dashi or defatted chicken stock
2 tablespoons low-sodium soy sauce
1/4 cup rice vinegar
1 tablespoon sugar
1 teaspoon Asian sesame oil
7 ounces dried soba noodles
1/2 or so cup finely julienned daikon or breakfast radishes
1 cup daikon radish sprouts, loosely packed
1 small onion, cut in half, thinly sliced, rinsed, and drained
2 tablespoons finely chopped green onion
1 tablespoon sesame seeds, toasted
Japanese seven-spice powder, to taste (optional)

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.

COLD SOBA NOODLE SALAD



Cold Soba Noodle Salad image

This cold salad is easy to make and great for prepping healthier options for the week's lunches or snacks. I like to add some heat by mixing sriracha or chili garlic paste into the Thai peanut sauce.

Provided by B. Tario

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 5

Number Of Ingredients 9

1 (14 ounce) package dried soba noodles
1 tablespoon toasted sesame oil
5 (3-cup) storage containers
1 cup shelled edamame
1 large carrot, shredded
4 green onions, thinly sliced
½ cup chopped cilantro
1 ¼ cups Thai peanut sauce
5 (2-ounce) dressing containers

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Drop in soba noodles and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Drain.
  • Toss noodles with sesame oil in a medium bowl. Divide noodles evenly between the 5 containers.
  • Top noodles with edamame, carrot, green onions, and cilantro, dividing them evenly between the 5 containers. Place lids on containers. Pour 1/4 cup peanut sauce into each dressing container. Refrigerate until ready to eat. Mix 1 dressing container with 1 serving of soba salad to serve.

Nutrition Facts : Calories 489.7 calories, Carbohydrate 68.9 g, Fat 19.2 g, Fiber 2.7 g, Protein 19.7 g, SaturatedFat 3.7 g, Sodium 787.9 mg, Sugar 1 g

SOBA NOODLES WITH GINGER-SESAME DRESSING



Soba Noodles with Ginger-Sesame Dressing image

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

1/2 cup reduced-sodium soy sauce
1/4 cup packed brown sugar
2 tablespoons rice vinegar
2 tablespoons canola oil
2 tablespoons orange juice
1 tablespoon minced fresh gingerroot
1 teaspoon sesame oil
1 garlic clove, minced
1 teaspoon Sriracha chili sauce or 1/2 teaspoon hot pepper sauce
SALAD:
2 cups frozen shelled edamame, thawed
1/2 pound uncooked Japanese soba noodles or whole wheat linguini
1 package (14 ounces) coleslaw mix
1 cup shredded carrots
1 cup thinly sliced green onions
3 tablespoons sesame seeds, toasted

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 AND STEAK SALAD WITH GINGER-LIME DRESSING



Soba Noodle and Steak Salad With Ginger-Lime Dressing image

Soba, which are buckwheat noodles common in Japanese cooking, work well for a weeknight meal: They take just a few minutes to cook and can be served warm or at room temperature (which means they make great leftovers). Hanger steak is quickly seared in a drizzle of oil, and once done, the bok choy is cooked in the residual fat left behind, leaving you with one less pan to wash. This flexible dish also works well with seared or grilled shrimp or chicken. Shredded cabbage or tender broccolini could also be swapped in for the bok choy. Soft herbs like basil or cilantro would also be nice. The only thing you need to round out this meal is wine, preferably chilled and pink.

Provided by Colu Henry

Categories     dinner, for two, lunch, weekday, meat, noodles, salads and dressings, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

8 ounces soba noodles
1/4 cup soy sauce
1/4 cup lime juice (from 2 limes)
2 teaspoons finely grated fresh ginger
1 teaspoon sesame oil
1/2 teaspoon light brown sugar
1 pound hanger or skirt steak, at room temperature
Kosher salt and black pepper
1 tablespoon canola or grapeseed oil, plus more as needed
8 ounces baby bok choy, halved lengthwise if large
1 cup julienned or thinly sliced carrots
3 to 4 radishes, thinly sliced (optional)
1/2 cup thinly sliced scallions (2 or 3 scallions)
1/4 cup fresh mint, torn
Flaky salt, for serving (optional)

Steps:

  • Cook soba noodles according to package instructions. Rinse under cold water, drain well and set aside. Meanwhile, in a medium bowl, whisk together the soy sauce, lime juice, ginger, sesame oil and brown sugar; set aside.
  • Season the steak well with salt and pepper. Heat a large cast-iron pan over medium-high until very hot, 2 to 3 minutes. Add the canola oil and when it shimmers, add the steak and cook, undisturbed, until it begins to get crisp and golden on the outside, 3 to 4 minutes. (If you are using skirt steak, you may need to cut it into 2 or 3 pieces to fit in the pan, then cook for 2 to 3 minutes.) Flip and finish cooking, about 3 minutes more for medium-rare. Set aside and allow the steak to rest while you prepare the rest of the salad.
  • Turn heat to medium and add the bok choy. Season with salt and pepper and cook, stirring frequently, until it begins to brown and char in spots, 2 to 3 minutes, adding another teaspoon or so of oil if needed to help if the pan is too dry. Remove from the heat.
  • In a large bowl, toss the soba noodles, carrots, radishes (if using) and half the scallions. Drizzle with the ginger-lime dressing to taste and divide among plates or in serving bowls. Thinly slice the steaks against the grain and top each portion with some of the steak and the bok choy. Scatter the remaining scallions and the mint over top and season with flaky salt, if desired. Serve with any leftover dressing in a small bowl to be passed at the table.

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