Japanese Soba Noodle Salad Recipes

SOBA NOODLE SALAD

Steps:

• Gather the ingredients.
• Cook soba noodles according to package directions. Drain the noodles and wash them under cold water. Drain well and keep them in the fridge. Note: Do this ahead of time, so the noodles are not too wet when mixing with dressing and vegetables.
• Make the sesame dressing by mixing all the ingredients and adding mayonnaise and chili oil.
• Prep the vegetables by cutting them in julienne, except for the tomatoes. Dice tomato or for cherry tomatoes cut them into halves if using.
• In a large mixing bowl, add noodles, vegetables and toss them together with miso dressing. Sprinkle sesame seeds on top and serve them cold with lemon wedges.

THE BEST SESAME SOBA NOODLES

Steps:

• Bring a large pot of water to a boil and cook the soba noodles for 4-5 minutes or just until tender, stirring occasionally so the noodles don't clump. Drain in a colander and rinse well under cold water, tossing to remove the starch.
• While the noodles are cooking, in a medium bowl, whisk together the soy sauce, sesame oil, rice vinegar, sugar, and black pepper. Set aside.
• Heat a large skillet over medium-high heat. Add the canola oil and heat until shimmering then add the chopped green onions. Cook, stirring, for 15 to 30 seconds or until fragrant.
• Add the soy and sesame mixture and cook for 30 seconds, Add the noodles and toss until the noodles are heated through. Add the remaining minced green onion and half of the sesame seeds. Garnish with the remaining seeds and serve warm or at room temperature.

SOBA NOODLE SALAD

Steps:

• In a medium bowl, whisk in rice wine vinegar, garlic, ginger, low sodium soy sauce, brown sugar, sesame oil, honey plus the optional lime zest. Set aside.
• In a large salad bowl, add noodle, bell pepper, edamame, cucumber, green onions, cilantro, and carrots. Pour in the dressing, stir until well combined.
• Serve immediately with crushed peanuts or put in the fridge for about 15-30 minutes to serve cold.

SOBA NOODLE SALAD

Steps:

• Gather all the ingredients.
• To make the dressing, combine the vegetable oil, sesame oil, and crushed red peppers in a small saucepan.
• Whisk it all together and infuse the oil over medium heat for 3 minutes. Alternatively, you can put these ingredients in a small microwave-safe bowl and microwave for 3 minutes. Set aside to let it cool a bit; be careful while handling as it'll get very hot.
• Add the honey and soy sauce to the oil mixture.
• Whisk it all together until the honey has completely dissolved.
• Bring water to a boil in a large pot (you do not need to salt the water for cooking soba). Cook the soba noodles according to the package instructions, but make sure they are al dente. Drain into a colander and rinse the soba noodles under cold running water. This step is important to remove the excess starch from the noodles and to stop the cooking. Drain well and transfer to a large bowl.
• Thinly slice the green onions and chop the cilantro into small pieces.
• Add the dressing, green onions, cilantro, and sesame seeds to the bowl with the soba noodles.
• Toss everything together. Transfer to a serving bowl or plate. Serve chilled or at room temperature.

JAPANESE SOBA NOODLE SALAD

Steps:

• Bring lightly salted water to a boil in a large pot. Add soba noodles; cook, stirring occasionally until tender, about 5 minutes. Drain and rinse with cold water. Set aside.
• Heat olive oil in a skillet over medium heat. Cook and stir ginger and garlic until golden brown, about 3 minutes. Remove from heat.
• Mix ginger, garlic, miso paste, lime juice, and mirin together in a small bowl. Pour salad dressing mixture over soba noodles. Top with green onions, sesame seeds, and cilantro. Chill until serving.

SOBA NOODLE SALAD WITH SESAME GINGER SOY VINAIGRETTE

Steps:

• Bring a large pot of salted water to boil and add soba noodles. Cook according to package instructions adding the green beans 2 minutes before the end of cooking time.
• Drain noodles and green beans in a strainer and rinse with cold water to stop cooking process. (This keeps the beans bright green.)
• In the bottom of a medium bowl, whisk together the vinaigrette: lime juice, soy sauce, sugar, ginger, sesame oil, and sambal oelek (chili paste).
• Add the soba noodles and green beans to the bowl with the vinaigrette along with the grated carrot, scallions, and black roasted sesame seeds.
• Toss well to coat and season with salt and pepper to taste before serving.

SOBA NOODLE SALAD WITH SOY DRESSING

Steps:

• In a large pot, fill with enough water to cover the pasta once added and bring to a boil. Cook the soba noodles according to the manufacturer's instructions, about 4 minutes.
• Drain and transfer noodles immediately into an ice bath to stop the cooking process. Drain the cooled noodles and lightly dry on a paper towel.
• In a large bowl, combine soba noodles and all of the cut vegetables and set aside.
• In a medium-sized bowl, whisk together all of the soy dressing ingredients except for the sesame oil and grapeseed oil.
• Gradually add the sesame oil and whisk until combined. Then slowly add the grapeseed oil and whisk until combined into an emulsified dressing.
• Pour dressing over the soba salad and add sesame seeds and cilantro, toss to combine.

SOBA NOODLE SALAD RECIPE

Steps:

• Boil plenty of water and cook soba noodles according to the package. Drain and immediately cool under running water. Drain well.
• Cut carrot, celery, and red bell pepper 3 inch long and cut lengthwise into thin sticks. Boil frozen shelled edamame until soft and cool under running water.
• In a large bowl, mix all the ingredients of dressing well. Toss the vegetables, sesame seeds, and noodles with the dressing.