Sesame Soba Bowls Recipes
15 MINUTE SESAME SOBA NOODLE BOWL
Steps:
- Mix soy sauce, sesame oil, vinegar, brown sugar, ginger, pepper in a mixing bowl; set aside.
- Cook your buckwheat noodles according to the package directions (usually 3-4 minutes) When the water comes to a full boil, pour a little bit of cold water to calm the water down. Add more water as it boils up again. This tempering helps the noodle texture to be chewier. Rinse the noodles under cold running water to cool completely. Drain the noodles and set aside.
- Heat the oil in a wok or skillet and saute half of the green onion for 30 seconds. Add the sauce and bring to boil and thicken for 15 seconds.
- Add the noodles and the remaining green onion and toss through. Sprinkle with sesame seeds and crumbled seaweed (if using) on top.
Nutrition Facts : Calories 415 kcal, Carbohydrate 59 g, Protein 13 g, Fat 17 g, SaturatedFat 2 g, TransFat 1 g, Sodium 1648 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 13 g, ServingSize 1 serving
SESAME SOBA NOODLES
Provided by Rachael Ray : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 13
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.
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- Make the dressing: In a small bowl, combine the vinegar, tamari, sesame oil, ginger, garlic, and honey. Set aside.
- Bring an unsalted pot of water to a boil and cook the soba noodles according to package directions. Drain and rinse well in cold water. This helps to remove starches that cause clumping. Toss the noodles with the dressing and divide into 2 to 4 bowls. Squeeze fresh lemon juice onto the avocado slices and add to the bowls along with the snap peas, edamame, radish, mint, and sprinkle with sesame seeds. Drizzle with more tamari or sesame oil, if desired.
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