Sobanoodles Recipes

SESAME SOBA NOODLES

Sesame Soba Noodles image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Salt
1/2 pound soba, or whole-wheat linguine or spaghetti
1/4 cup honey
1/4 cup soy sauce
2 tablespoons rice vinegar or sherry vinegar
2 teaspoons toasted sesame oil
One 2-inch piece fresh ginger, peeled and grated
1 large clove garlic, grated or finely chopped
1/3 cup olive oil or vegetable oil
1 cup frozen shelled edamame, thawed
2 large carrots, coarsely grated
1 small bunch scallions, very thinly sliced on an angle
3 tablespoons mixed black sesame seeds and toasted white sesame seeds

Steps:

Bring a pot of salted water to a boil. Add the soba and cook until al dente. Drain.
Meanwhile, combine the honey, soy sauce, vinegar, sesame oil, ginger and garlic in a large bowl. Whisk in the olive oil. Add the edamame, carrots, scallions and soba to the bowl and toss to combine. Garnish with the sesame seeds.

SOBA NOODLES

Soba Noodles image

This is my aunt's recipe. It makes a ton! Good for potlucks. (Soba noodles are Japanese buckwheat noodles)

Provided by pollen

Categories Japanese

Time 25m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 lb soba noodles or 1 lb vermicelli
1/4 cup sesame oil
1/4 cup soy sauce
2 tablespoons sugar
2 tablespoons balsamic vinegar
2 tablespoons chili oil
1/2 cup sesame seeds, toasted
1 cup green onion, sliced

Steps:

Cook, drain and rinse noodles.
Add sauce, stir and let soak in.
Sprinkle with sesame seeds and green onions.

COLD SOBA NOODLES WITH DIPPING SAUCE

Cold Soba Noodles With Dipping Sauce image

In Japan, where it gets plenty hot in the summer, cold soba noodles, served with a dipping sauce, are a common snack or light meal. Soba are brown noodles, made from wheat and buckwheat, and the sauce is based on dashi, the omnipresent Japanese stock. You would recognize the smell of dashi in an instant, even if you have never knowingly eaten it. It's a brilliant concoction based on kelp, a seaweed and dried bonito flakes. It is also among the fastest and easiest stocks you can make, and its two main ingredients - which you can buy in any store specializing in Asian foods - keep indefinitely in your pantry. I would encourage you to try making it, though you can also use chicken stock (or instant dashi, which is sold in the same stores).

Provided by Mark Bittman

Categories dinner, easy, lunch, quick, noodles, main course, side dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 7

Ingredients

Salt
1 cup dashi or chicken stock
1/4 cup soy sauce
2 tablespoons mirin or 1 tablespoon honey mixed with 1 tablespoon water
8 ounces soba noodles
Finely grated or minced ginger,
Minced scallions or toasted sesame seeds for garnish

Steps:

Bring a large pot of water to a boil, and salt it. Cook noodles until tender but not mushy. Drain, and quickly rinse under cold running water until cold. Drain well.
Combine dashi or stock, soy sauce and mirin. Taste, and add a little more soy if the flavor is not strong enough. Serve noodles with garnishes, with sauce on side for dipping (or spooning over).

Nutrition Facts : @context http, Calories 233, UnsaturatedFat 1 gram, Carbohydrate 46 grams, Fat 1 gram, Fiber 0 grams, Protein 11 grams, SaturatedFat 0 grams, Sodium 1411 milligrams, Sugar 1 gram

CRISP SOBA NOODLES

Crisp Soba Noodles image

Provided by Tyler Florence

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

1 package soba noodles* (400 grams or about 14 ounces) or thin spaghetti
3 tablespoons toasted sesame oil, plus more for frying
3 tablespoons sesame seeds
1/2 bunch scallions, sliced thin
1/2 bunch cilantro, chopped
1 1-inch piece ginger, peeled and finely chopped

Steps:

In a large pot of boiling salted water, cook the soba noodles until done, about 3 to 5 minutes. Drain the noodles but do not rinse them. Drizzle the sesame oil over them and toss them well. Add the sesame seeds, scallions, cilantro, and ginger. Mix well to combine the ingredients.
Heat a non stick or cast iron pan over medium heat. Add a bit of sesame oil to the skillet. Layer the noodle mixture evenly over the bottom of the pan. Cook the noodles, stirring often, until they are brown and crispy, about 15 minutes. Serve as a side dish or use them as a garnish for soups or salads.

SOBA NOODLES

Soba Noodles image

Categories Noodle Boil

Yield makes 1 1/2 pounds (serves 4)

Number Of Ingredients 3

Ingredients

2 1/4 cups buckwheat flour, plus more for dusting
1/3 cup all-purpose flour
1 cup cold water, plus more if needed

Steps:

Sift both flours through a sifter or fine-mesh strainer into a large bowl. Add 1/2 cup of the water and mix well by hand. Slowly add more water and continue mixing until the dough begins to form (it will begin to stick together). The 1 cup of water is just a guide-you may not need to use all of it, or you may need to add more depending on the level of humidity. You want the dough to be smooth and firm, not wet and soft like pizza dough.
Knead the dough by folding the bottom part over the top and pressing down with your entire body weight. Rotate a quarter turn and continue kneading, working the dough until it becomes smooth and shiny, 5 to 6 minutes total.
How do you know when you've kneaded enough? Test the dough by gently stretching a golf ball-size piece between your hands until the dough extends 2 inches before breaking. When you're finished kneading, form the dough into a disk and wrap in plastic. Let it rest at room temperature for 20 minutes.
Once rested, divide the dough into four pieces. Wrap three of the pieces in plastic until you're ready to use them so they won't become dry. Lightly dust your counter with buckwheat flour and set one piece of dough on it. Press down on the dough with your hands until you form a square, then with a rolling pin, roll it into a thin rectangle at least 18 inches long and 1/16 inch thick. Be sure to rotate and flip the dough every few rolls, dusting it with a little flour each time.
Lightly fold to layer the dough into thirds. Gently place a wooden box or straight edge on the dough to use as a guide when cutting the noodles. With a flat knife, cut the layered dough into 1/8-inch-thick strips. Gently shake out the noodles and place them loosely on a plate until ready to use. Repeat with the remaining pieces of dough.
To cook the noodles, place a large pot of water over high heat and bring to a boil. Submerge a metal strainer in the water and add the noodles. Cook for 1 minute or until al dente (tender and cooked through but not mushy). Drain and rinse under cold running water. Serve with Hot or Cold Soba Broth.

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