Spicy Lamb And Soba Noodle Salad Recipes

SPICY COLD SOBA NOODLES

Spicy Cold Soba Noodles image

Provided by Food Network

Time 20m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1/3 cup soy sauce
2 tablespoons brown sugar
1 tablespoon molasses
3 tablespoons sesame oil
3 tablespoons tahini
3 tablespoons chili oil
3 tablespoons balsamic or red wine vinegar
Salt
1/2 pound soba or Japanese buckwheat noodles
1/2 bunch scallions, white and green parts, thinly sliced

Steps:

Place soy sauce in a saucepan over medium heat, add brown sugar and bring to a boil. Turn heat to low, stir in molasses, and return to simmer. Transfer to a mixing bowl. Add sesame oil, tahini, chili oil, and vinegar, and whisk to combine. Season to taste with salt, if desired.
Bring a large pot of salted water to a rapid boil. Add noodles, bring back to a boil, and cook, stirring occasionally, until they just begin to soften, about 3 minutes. (Soba noodles can overcook very quickly, so stay nearby.)
Have ready a large bowl of iced water. Drain noodles, plunge in iced water, and drain again. Place in a colander and rinse well under cold running water. Combine noodles and sauce, toss well with scallions, and chill. Serve in small nests on lettuce-lined plates with Chopped Tofu and Parsley.

SPICY SOBA NOODLES WITH SHIITAKES AND CABBAGE

Spicy Soba Noodles with Shiitakes and Cabbage image

Korean hot-pepper paste gives this Asian-inspired dish not only heat but also full, deep flavor. Rich with umami, edamame and buckwheat noodles satisfy even the heartiest appetites.

Provided by Maggie Ruggiero

Categories Ginger Mushroom Pasta Pepper Vegetable Sauté Vegetarian Dinner Lunch Vegan Noodle Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher

Yield Makes 4 servings

Number Of Ingredients 15

Ingredients

For sauce
1/3 cup water
1/3 cup soy sauce
2 to 3 teaspoons Korean hot-pepper paste (sometimes labeled "gochujang")
1 tablespoon packed brown sugar
For noodles
3 tablespoons sesame seeds
1/4 cup vegetable oil
2 tablespoons finely chopped peeled ginger
1 tablespoon finely chopped garlic
10 oz fresh shiitake mushrooms, stemmed and thinly sliced
1 1/4 pound Napa cabbage, thinly sliced (8 cups)
6 scallions, thinly sliced
8 to 9 ounces soba (buckwheat noodles)
1 cup frozen shelled edamame

Steps:

Stir together all sauce ingredients until brown sugar is dissolved, then set aside.
Toast sesame seeds in a dry 12-inch heavy skillet (not nonstick) over medium heat, stirring, until pale golden, then transfer to a small bowl.
Heat oil in skillet over medium-high heat until it shimmers, then sauté ginger and garlic, stirring, until fragrant, about 30 seconds. Add shiitakes and sauté, stirring frequently, until tender and starting to brown, about 6 minutes. Reduce heat to medium, then add cabbage and most of scallions (reserve about a tablespoon for garnish) and cook, stirring occasionally, until cabbage is crisp-tender, about 6 minutes. Add sauce and simmer 2 minutes.
While cabbage is cooking, cook soba and edamame together in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until noodles are just tender, about 6 minutes. Drain in a colander and rinse under cool water to stop cooking and remove excess starch, then drain well again. Transfer to a large bowl and toss with sesame seeds and vegetable mixture. Serve sprinkled with reserved scallions.

SPICY THAI NOODLE SALAD

Spicy Thai Noodle Salad image

This is my favorite cold noodle salad! I loved it so much, we made mass quantities for my wedding. There are some similar recipes out there, but after testing over and over, here is the combination that I think works best. I kept the recipe vegetarian, but I usually add cooked bay shrimp. You can add any kind of meat or veggies!! You can also omit or add more of the cayenne depending on your "spicy tolerance"! You can certainly substitute spaghetti for the Soba noodles, but Soba noodles really work best.

Provided by Mrs Goodall

Categories Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1 lb soba noodles
3 tablespoons sesame oil (the oil is strong, don't add more)
4 tablespoons canola oil
6 tablespoons honey
6 tablespoons soy sauce
4 tablespoons balsamic vinegar
3 tablespoons rice wine vinegar
1 1/2 teaspoons cayenne
1 tablespoon grated fresh ginger
5 red bell peppers, sliced thin and long
4 cups peas (frozen works fine)
16 green onions
1 1/2 cups honey roasted peanuts (leave whole)
1 1/2 cups cilantro, chopped coarse
2 limes, cut in wedges for garnish

Steps:

Cook pasta in a large pot of salted water. Check cooking directions, soba noodles can cook literally in minutes. Drain pasta well. Let pasta dry a bit or water on the pasta will dilute the dressing.
Whisk sesame oil, canola oil, honey, soy sauce, vinegars, ginger and cayenne in a small bowl to blend.
Season with salt.
Heat a few tablespoons of dressing in saute pan over medium high heat (be careful, dressing can burn easily).
Add peppers to pan for about 2 - 3 minutes to ligtly soften, they should still be crunchy.
Add all other ingredients to pasta along with remaining dressing. Mix salad well, you will probably need to use your hands.
Garnish with lime wedges.
Serve right away or chill as long as overnight.
Add peas shortly before serving. If you add them too early they will turn a "lovely" shade of grey.

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SEARCH FOR RECIPES

Spicy lamb and soba noodle salad Easy 1) Whisk together 60ml of the oil, the five-spice powder and the garlic in a medium baking dish, add the lamb and turn to coat in the mixture.
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