Spicy Soba Sesame Salad Recipes

SPICY LAMB AND SOBA NOODLE SALAD

Steps:

• Whisk together 1/4 cup of the oil, five-spice powder and garlic in a medium baking dish, add the lamb and turn to coat in the mixture. Cover and refrigerate for at least 1 hour and up to 4 hours.
• Whisk together the vinegar, soy sauce, sesame oil, sugar, jalapeno, honey and remaining 2 tablespoons canola oil in a large bowl and let sit while you prepare the noodles.
• Bring a large pot of salted water to a boil. Add the soba noodles and cook until just tender, approximately 5 minutes. Drain well, place in the bowl with the dressing, add the green onions and cilantro and mix until combined. Let sit at room temperature while you cook the lamb. Can be made 8 hours in advance and refrigerated. Serve at room temperature or cold.
• Heat the grill to high.
• Remove the lamb from the marinade and season with salt. Place the tenderloins on the grill and cook until golden brown and slightly charred, 3 to 4 minutes. Turn over and continue grilling for 2 to 3 minutes for medium-rare doneness. Remove from the grill, let rest for 5 minutes before slicing into 1/4-inch thick slices. Transfer noodles to a large platter and top with the sliced lamb.

SPICY COLD SOBA NOODLES

Steps:

• Bring soy sauce to a boil in a small saucepan over medium-high heat. Reduce heat to medium-low and simmer until reduced by half, 10 to 15 minutes. Remove soy sauce from the heat and stir in molasses.
• Whisk sesame oil, tahini, balsamic vinegar, and chili oil together in a medium mixing bowl. Slowly whisk in soy sauce mixture. Stir in 1/2 of the scallions.
• Bring a large pot of lightly salted water to a boil. Add soba noodles and cook, stirring occasionally, until tender yet firm to the bite, about 3 minutes. Immediately drain and rinse thoroughly in cold water.
• Combine noodles and sauce. Sprinkle remaining scallions and sesame seeds over top and refrigerate until cold, at least 30 minutes.

SPICY TAHINI AND AVOCADO SOBA

Steps:

• In a medium saucepan, cook the soba noodles in boiling water, as directed on your package.
• Make the dressing: Put the tahini paste, miso paste, rice vinegar, and sriracha in a large bowl. Whisk well.
• Drain the cooked noodles and rinse under cold running water; set aside in the colander. (Quick tip: To keep your noodles from clumping together, rub the noodles together when rinsing under cold running water to wash away excess starch. This will also make sure your noodles maintain a perfect texture.)
• Add your drained and cooled soba noodles to the dressing bowl and toss.
• Add the jicama and baby spinach; mix well. Top off the soba noodles with avocado slices and gomashio.
• To serve, twirl the noodles using tongs and place in individual serving bowls.

SPICY SESAME NOODLE, GREEN BEAN, AND CARROT SALAD

Steps:

• Stir first 8 ingredients in medium bowl to blend. Season dressing with salt and pepper. Let stand 30 minutes to blend flavors.
• Cook green beans in large pot of boiling salted water until crisp-tender, about 2 minutes. Using slotted spoon, transfer beans to cold water to cool. Drain well. Pat dry with paper towels.
• Return water to boil. Add pasta and cook until just tender but still firm to bite, stirring often, about 2 minutes. Drain. Rinse pasta under cold water. Drain well.
• Combine green beans, pasta, carrots, green onions and dressing in large bowl. Toss to coat. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill.)