Soba Noodle Vegetable Salad Recipes

VEGAN SOBA NOODLE SALAD WITH SESAME AND CITRUS

Steps:

• Whisk lemon, lime, and orange zests and juices, rice vinegar, miso, and toasted sesame oil together in a small bowl. Set aside.
• Bring lightly salted water to a boil in a large pot. Add soba noodles; cook, stirring occasionally until tender, about 5 minutes. Drain and set aside.
• Top soba noodles with cucumber, carrots, avocado, green onions, and prepared dressing. Sprinkle with toasted sesame seeds. Serve hot or chilled.

HEALTHY PEANUT SOBA NOODLES WITH VEGETABLE SALAD

Steps:

• Bring a small pot of salted water to a boil. Add the soba noodles and cook according to the package instructions. Reserve 2 tablespoons of the cooking water, then drain the noodles and cool.
• Whisk together the peanut butter, hoisin, chili-garlic sauce, 1 tablespoon of the lime juice, 1/2 teaspoon of the sesame oil, the reserved 2 tablespoons noodle water and a large pinch salt in a medium bowl. Add the soba noodles to the sauce and toss to coat. Transfer the tossed noodles to a 32-ounce resealable plastic container or glass jar.
• Whisk together the remaining 1 teaspoon lime juice, 1/2 teaspoon sesame oil, a pinch salt and a few grinds of black pepper in the same bowl. Add the coleslaw mix, cilantro, scallion, bell pepper and cucumber and toss to coat. Transfer to the container on top of the noodles. Pack the seaweed snacks separately.
• When ready to eat, top with the seaweed snack strips and eat right out of the container (or transfer to a bowl).

SOBA NOODLE SUPER SALAD

Steps:

• Whisk soy sauce, canola oil, balsamic vinegar, sesame oil, and chili oil in a bowl until blended. Mix sugar, salt, ginger, and garlic into the same bowl, stir sauce to combine.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Cut red bell peppers in half from top to bottom; remove the stem, seeds, and ribs. Place peppers with cut sides down onto the prepared baking sheet.
• Cook bell peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers in a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins, slice peppers into strips.
• Fill a large pot with lightly salted water and bring to a rolling boil. Ease soba noodles into the water and return to a boil. Cook uncovered, stirring occasionally, until pasta is tender yet firm to the bite, 5 to 7 minutes. Drain.
• Combine asparagus, scallions, red bell peppers, bean sprouts, sesame seeds, and cilantro in a large serving bowl. Add noodles and sauce, toss well to combine.

VEGETABLE NOODLE SALAD WITH SESAME VINAIGRETTE

Steps:

• Bring a pot of water to a boil, and season generously with salt.
• In a small bowl, combine soy sauce, sesame oil, vinegar, ginger and garlic. Season with salt and pepper, and mix well.
• Once the water boils, cook the pasta according to package directions until al dente. Reserve 3/4 cup pasta cooking water, then drain. Transfer pasta to a large bowl. Add half the dressing and 1/4 cup pasta water, season with salt and pepper and toss to evenly coat.
• Meanwhile, in a large deep-sided saucepan, heat safflower oil over medium. Add onion and bell peppers, season with salt and pepper, and cook, stirring occasionally, until deep golden and tender, about 10 minutes. Add snap peas and cook, stirring occasionally, until crisp-tender, 2 minutes. Add tomatoes, 1/4 cup pasta water and the remaining dressing. Stir to deglaze the pan and lift the browned bits on the bottom of the skillet, then add vegetable mixture (with sauce) and scallions to pasta and toss until well combined (add more pasta water if thinner sauce is desired). Season with salt and pepper.
• Serve warm or at room temperature. Garnish with scallions and sesame seeds, if using.

SESAME SOBA NOODLE AND VEGETABLE SALAD

Steps:

• Toast sesame seeds in heavy small skillet over medium-low heat. Cool.
• Cook noodles in pot of boiling salted water until just tender but still firm to bite, about 8 minutes. Drain. Rinse noodles under cold water until cool. Drain well; transfer to large bowl. Add both oils and toss to coat. Mix vinegar and all remaining ingredients into noodles. Season with salt and pepper. Sprinkle with sesame seeds and serve.

SOBA NOODLE SALAD WITH VEGETABLES AND TOFU

Steps:

• To prepare dressing, combine first 9 ingredients in a small bowl; stir with a whisk.
• To prepare salad, combine noodles and remaining ingredients in a large bowl. Drizzle with dressing, tossing well to coat.

SOBA NOODLE VEGETABLE SALAD

Steps:

• Bring a large pot of water to a boil.
• Meanwhile, prepare vegetables and pineapple and place in a large bowl.
• In a food processor, whirl peanut butter, vinegar, lime juice, soy sauce, ginger, sesame oil, 1/2 teaspoons chili garlic sauce.
• Turn into a bowl. Whisk in 3-5 tablespoons water to make a thick dressing.
• Add soba noodles to boiling water. Cook according to package directions until al dente. Drain and rinse under cold running water until no longer hot.
• Drain very well, and pat dry. place in bowl with vegetable mixture. Toss with dressing and mint. Mix to combine. For a spicier salad, add remaining chili sauce. Sprinkle each serving with peanuts and a wedge of lime for squeezing over the top.