Sesame Ginger Grilled Vegetables And Soba Noodles Recipes

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THE BEST SESAME SOBA NOODLES



THE BEST Sesame Soba Noodles image

This noodle side dish is delicious alongside meats and seafood, but it makes a great noodle bowl or light lunch with shredded cabbage, carrots, bean sprouts and more.And even better, you can serve it hot or cold.

Provided by Heidi

Categories     Side Dish

Time 20m

Number Of Ingredients 10

10 ounces HemisFares Soba Air-Dried Buckwheat Noodles
1/3 cup HemisFares Double Fermented Soy Sauce
2 tablespoons rice vinegar
3 tablespoons toasted sesame oil
1/4 teaspoon freshly ground black pepper
1 tablespoon sugar
1 tablespoon canola oil
2 cups green onions (, chopped in 1/4-inch pieces)
1/2 cup green onions (, minced)
3 tablespoons toasted sesame seeds

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.

Nutrition Facts : ServingSize 1 cup, Calories 294 kcal, Carbohydrate 42 g, Protein 9 g, Fat 11 g, SaturatedFat 1 g, Sodium 1101 mg, Fiber 1 g, Sugar 3 g

SOBA NOODLES WITH GINGER BROTH AND CRUNCHY GINGER



Soba Noodles With Ginger Broth and Crunchy Ginger image

This noodle dish celebrates the pungent, spicy notes of ginger by both infusing it in stock to create a warming broth and frying it with shallots and panko to create crunchy ginger crumbs you'll want to sprinkle onto everything: eggs, rice or even a savory porridge. Feel free to double the amount of the ginger crumbs, if you like; they'll keep in an airtight jar at room temperature for up to one week. Serve these noodles with your protein of choice - tofu, fish, leftover roast chicken - or any cooked vegetable for a complete meal.

Provided by Yotam Ottolenghi

Categories     noodles, soups and stews, appetizer, main course, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

6 tablespoons/90 milliliters olive oil
1 1/2 teaspoons red-pepper (chilli) flakes
1/2 teaspoon sweet paprika
1 (2-inch) piece fresh ginger (about 30 grams), peeled and finely chopped (about 3 tablespoons)
1 shallot, peeled and finely chopped
1/4 cup/20 grams panko bread crumbs
1 tablespoon white and black sesame seeds
Kosher salt
2 1/4 cups/500 milliliters chicken stock or vegetable stock
1 (4-inch) piece fresh ginger (about 65 grams), peeled and roughly chopped (about 1/3 cup)
1 shallot, peeled and roughly chopped
1 small head of garlic, halved crosswise
7 to 9 ounces/about 200 grams dried soba noodles
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1/3 cup/10 grams roughly chopped fresh cilantro (coriander)

Steps:

  • First, prepare the toppings: Add 4 tablespoons oil to a large skillet and heat gently over medium. Place the red-pepper (chilli) flakes and paprika into a small heatproof bowl. Once the oil is quite hot but not smoking, pour it over the spices. Set aside to infuse as you make the ginger crumbs.
  • Add the remaining 2 tablespoons oil to the same skillet and heat over medium-high. Once hot, turn the heat back down to medium and add the ginger and shallot. Cook for 10 to 15 minutes, stirring often, until nicely browned and starting to crisp. Add the panko, sesame seeds and 1/4 teaspoon salt, and cook for 4 to 6 minutes more, stirring often, until nicely toasted. Transfer to a bowl and set aside.
  • Meanwhile, make the broth: Add all the broth ingredients plus 3/4 cup/200 milliliters water and 1 teaspoon salt to a medium lidded saucepan, and bring to a simmer over medium-high heat. Cover once simmering, turn the heat down to low and cook for 25 minutes. Drain through a sieve set over a bowl, discarding the solids, and return the broth to the saucepan along with another 1 1/4 cups/300 milliliters hot water. Keep warm over low heat until ready to serve.
  • Prepare the noodles: Boil them in a pot or saucepan according to package instructions, or for 5 minutes in plenty of boiling water. Drain well and run under cold water to stop the cooking. Return the drained noodles to the pot or saucepan and toss with the lime juice, soy sauce and cilantro (coriander).
  • Divide the warm broth across four bowls, then use a fork to twist and gather the noodles and nest them artfully in the bowls. Top with a spoonful of the ginger crumbs and the chile oil, serving the remaining alongside.

SESAME-GINGER PORK WITH SOBA NOODLES



Sesame-Ginger Pork with Soba Noodles image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

8 ounces soba noodles or whole-wheat spaghetti
4 teaspoons toasted sesame oil, divided
1 tablespoon minced pickled ginger
1 (1 1/4-pound) pork tenderloin, cut into 1-inch chunks
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 scallions (green and white parts), chopped
1 tablespoon sesame seeds
1 cup reduced-sodium chicken broth
1/4 cup reduced-sodium soy sauce
1/2 cup sliced water chestnuts, drained
1/4 cup chopped fresh cilantro leaves

Steps:

  • Cook the soba noodles according to the package directions. Drain and transfer to a large zip-top plastic bag. Add 2 teaspoons of the oil, seal the bag, and shake to coat the noodles.
  • Meanwhile, heat the remaining 2 teaspoons oil in a large skillet over medium heat. Add the ginger and cook, stirring, for 1 minute. Increase the heat to medium-high; add the pork, and cook, stirring, until browned on all sides, about 5 minutes total. Add the salt and pepper and stir to coat the pork. Add the scallions and sesame seeds and cook, stirring, for 1 minute. Add the broth and soy sauce reduce heat to medium, and simmer until the pork is cooked through, about 5 minutes. Remove from the heat and stir in the water chestnuts.
  • If you're stopping here:
  • Let cool to room temperature, then transfer the mixture to a large zip-top plastic bag or plastic container and refrigerate along with the bag of noodles for up to 3 days.
  • When you're ready to eat:
  • Combine the pork mixture and soba noodles in a large skillet set over medium heat and simmer for 5 minutes to heat through. You can also reheat the noodles and pork mixture together in the microwave for 3 to 5 minutes on HIGH. Meanwhile, chop the cilantro.
  • Remove from the heat, stir in the cilantro, and serve.

SOBA NOODLES WITH GINGER-SESAME DRESSING



Soba Noodles with Ginger-Sesame Dressing image

We love it when opposites attract. A sweet-and-sour gingery dressing goes hand in hand with soft soba noodles, edamame and crunchy slaw. Add grilled shrimp or chicken for a protein-packed finish. -Mandy Rivers, Lexington, South Carolina

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 16

1/2 cup reduced-sodium soy sauce
1/4 cup packed brown sugar
2 tablespoons rice vinegar
2 tablespoons canola oil
2 tablespoons orange juice
1 tablespoon minced fresh gingerroot
1 teaspoon sesame oil
1 garlic clove, minced
1 teaspoon Sriracha chili sauce or 1/2 teaspoon hot pepper sauce
SALAD:
2 cups frozen shelled edamame, thawed
1/2 pound uncooked Japanese soba noodles or whole wheat linguini
1 package (14 ounces) coleslaw mix
1 cup shredded carrots
1 cup thinly sliced green onions
3 tablespoons sesame seeds, toasted

Steps:

  • In a small bowl, whisk the first 9 ingredients; set aside. Cook edamame and soba noodles according to package directions; drain. Rinse noodles in cold water; drain again., Just before serving, combine the coleslaw mix, carrots, green onions, noodles and edamame in a large bowl. Add dressing; toss to coat. Garnish with sesame seeds.

Nutrition Facts : Calories 349 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1212mg sodium, Carbohydrate 54g carbohydrate (16g sugars, Fiber 5g fiber), Protein 14g protein.

SESAME GINGER GRILLED VEGETABLES AND SOBA NOODLES



Sesame Ginger Grilled Vegetables and Soba Noodles image

Combine your grilled veggies with frozen sugar snap peas for a fresh vegetarian main dish. Use this "flexitarian" recipe for the whole family by adding cubed cooked chicken to part of the mixture for the meat eaters!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 8

6 oz uncooked soba (buckwheat) noodles or whole grain vermicelli
1 medium red bell pepper, quartered
1 medium yellow summer squash, cut in half lengthwise
1 medium zucchini, cut in half lengthwise
1 teaspoon vegetable oil
1 box (9 oz) frozen sugar snap peas
1/4 cup sesame ginger marinade with mandarin orange juice
1 teaspoon sesame seed, if desired

Steps:

  • Heat gas or charcoal grill. In 3-quart saucepan, cook noodles to desired doneness as directed on package. Drain; return to saucepan. Cover to keep warm.
  • In ungreased 15x10x1-inch pan, place bell pepper, summer squash and zucchini. Brush with oil. Place bell pepper, summer squash and zucchini pieces directly on grill over medium heat. Cover grill; cook 8 to 12 minutes, turning frequently, until vegetables are crisp-tender.
  • Meanwhile, cook frozen sugar snap peas as directed on box. Cool 1 minute; drain. Pour into large bowl.
  • Coarsely chop grilled vegetables; add to peas in bowl. Add marinade; stir to coat. Add drained noodles; stir to coat. Place on platter; sprinkle with sesame seed.

Nutrition Facts : Calories 230, Carbohydrate 43 g, Cholesterol 0 mg, Fiber 8 g, Protein 9 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 7 g, TransFat 0 g

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