Soba Noodle Salad With Tamari Dressing Recipes

SOBA NOODLE SALAD WITH TAMARI

Steps:

• mix all ingredients for salad dressing and let it sit for 30 minutes.
• meanwhile in a large pot of boiling water cook noodles about 4 minutes until tender, drain and rinse in cold water.
• add 2 tbsp of dressing.
• in skillet add oil and saute mushrooms until cooked, season with salt& pepper and cool.
• in a large bowl add noodles, dressing, mushrooms, etc stirring to mix well.
• garnish with extra sesame seeds and scallions.

SOBA NOODLE SALAD

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

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 NOODLE SALAD WITH TAMARI DRESSING

Steps:

• 1. To make the dressing: In a large bowl, combine all the dressing ingredients and stir to blend. Let sit for 30 minutes.2. In a large pot of boiling water, cook the noodles until tender, about 4 minutes. Drain. Rinse in cold water and drain well. Toss with 2 tablespoons of the dressing.3. In a medium skillet, heat the oil over medium heat and sauté the mushrooms until browned. Salt and pepper lightly and stir in the sake, if using. Remove from heat and let cool.4. Add the noodles to the bowl with the dressing. Toss to coat evenly. Add the oranges, cucumber, cilantro, and half the sesame seeds. Toss again. Transfer to a large shallow bowl. Scatter the mushrooms and green onions over the top, and then sprinkle with the remaining sesame seeds. NOTE1: To peel and segment citrus fruit, with a paring knife, cut off the external skin and any white pith from the fruit. Then slice each segment free from the connecting membrane. Discard membrane.NOTE2: Toast sesame seeds in a dry sauté pan over medium heat, stirring constantly, until fragrant, 2 or 3 minutes.TO MAKE AHEAD: Prepare up to 4 hours ahead and keep at room temperature, or let cool completely, cover, and refrigerate for up to 2 days.From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

COLD SOBA NOODLE SALAD

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.

SOBA NOODLE SALAD WITH ORANGE PEANUT DRESSING

Steps:

• Boil soba (buckwheat) noodles according to package directions, drain, and rinse with cold water to cool.
• Using a vegetable peeler, stripe cucumber by partially peeling, then cut in half lengthwise and remove seeds with a spoon. Next, slice cucumbers 1/4 inch thick.
• Make dressing by blending last 7 ingredients together until smooth. Toss noodles, with vegetables, soy sauce, dressing and sesame seeds until mixed well. Refrigerate a few hours before serving, if possible.

THAI-INSPIRED NOODLE SALAD

Steps:

• In a large pot, cook soba noodles according to package directions. Drain, rinse noodles with cold water, and set aside.
• Pour sesame oil, rice vinegar, soy sauce, and lime juice into a large bowl. Mix in lime zest, brown sugar, garlic, and red pepper flakes; stir until sugar dissolves. Toss in carrots, cilantro, and peanuts.
• Cut noodles into 3-inch lengths. Stir into dressing mixture. Cover, and refrigerate at least 1 hour.
• Toss salad again before serving. If dry, splash with soy sauce and vinegar. Serve cold.