Soba Noodle Salad With Tamari Recipes

COLD SOBA NOODLE SALAD RECIPE WITH SESAME LIME GINGER DRESSING

Steps:

• Mix the dressing ingredients in a bowl. Taste and adjust sweet, heat, tang(lime). Chill for 15 mins.
• Cook the noodles according to instruction on the package. (Simmer in boiling water for 4 to 5 mins for the wheat + buckwheat soba). Drain and rinse with cold water.
• Add the noodles to a bowl and add a tsp of oil or sesame oil and toss to coat.
• Add the veggies and half of the green onions to the bowl.
• Add the dressing to the bowl and toss well.
• Taste and adjust. Add salt or soy sauce for saltier, a bit more sweetener if needed, lime or vinegar for tang.
• Garnish with green onions, crushed nuts(optional) and sesame seeds (optional). Chill and serve.

SOBA-NOODLE SALAD

Steps:

• In a small bowl, mix together vinegar, ginger, tamari, fish sauce, lime juice, and cayenne pepper. Slowly whisk in oils until well combined; season with salt and pepper. Set dressing aside.
• Fill a medium pot of water and bring to a boil over high heat. Add soba noodles and cook according to the package directions, until al dente, 4 to 5 minutes. Drain and rinse with cold water.
• Transfer noodles to a large bowl and add mango, red pepper, carrot, scallions, mint, and basil. Season with salt and pepper; toss to combine.
• Drizzle with dressing; you may not need to use all the dressing. Serve salad with lime wedges.

SOBA NOODLE SALAD WITH TAMARI

Steps:

• mix all ingredients for salad dressing and let it sit for 30 minutes.
• meanwhile in a large pot of boiling water cook noodles about 4 minutes until tender, drain and rinse in cold water.
• add 2 tbsp of dressing.
• in skillet add oil and saute mushrooms until cooked, season with salt& pepper and cool.
• in a large bowl add noodles, dressing, mushrooms, etc stirring to mix well.
• garnish with extra sesame seeds and scallions.

SOBA NOODLE SALAD

Steps:

• Boil water and cook buckwheat noodles according to package directions. (Bring water to boil, do not add salt and cook for 5-7 minutes. Noodles should not be al dente but also not mushy.
• Have a bowl of cold water ready and rinse cooked buckwheat noodles well so all the sticky stuff is gone. Drain.
• Wash greens. Drain. Unless you are using baby greens, cut your greens into strips.
• You can use whatever combination - just try to have some leaves with firm texture like kale and radicchio. And greens like Perilla or Ssukkat which will add another great dimension of minty flavor.
• Make dressing: mix soy sauce, vinegar and sugar until sugar dissolves. Add sesame oil and wasabi and mix again. Add sesame seeds. If you find sesame oil fragrance too strong, you can use 1 tsp sesame oil and 2 tsp vegetable oil instead.
• When you are ready to eat, assemble the noodles and greens together in a bowl. DO NOT pour all the dressing. I use about 2 Tbs + 1 tsp dressing for 1 bundle of dry noodles. Generally, I use about 4 tsp dressing per 1 cup of cooked soba noodles. Add dressing, toss and Serve. Noodles will absorb the dressing so don't mix too much ahead of time.

SOBA NOODLE SALAD WITH SOY AND LIME DRESSING

Steps:

• Add all ingredients of the salad dressing to a small bowl and whisk together. Set aside.
• To make the tofu, place the drained tofu on a sheet pan lined with paper towels or an absorbent tea towel. Add more paper towels or another tea towel on top, followed by another sheet pan. Place something heavy on top of the sheet pan (cans, cast iron skillet, etc.) and let sit for about 30 minutes.
• Once the tofu has been pressed, cut it into 1-inch cubes and transfer to a large bowl. Add the salt and pepper and let sit for 10 minutes. Add the cornstarch to the seasoned tofu and toss to coat evenly.
• When ready to cook, add canola oil to a large heavy-bottomed skillet and heat over medium high heat. When oil is shimmering, add half of the tofu and fry on each side until golden brown, about 1-2 minutes per side. Repeat with remaining tofu. Set cooked tofu aside on a cooling rack while you cook the soba noodles and prepare vegetables and salad dressing.
• Cook soba noodles in rapid boiling water for 4 minutes. Drain and rinse them with cold water and drain again. If noodles dry out or stick together before assembling, rinse and drain once more before assembling the salad.
• In a large salad bowl, add cooked soba noodles, fried tofu, cucumber ribbons, carrot coins, edamame, cilantro leaves, and prepared salad dressing. Toss to combine and garnish with sesame seeds and scallions.

SOBA NOODLE SALAD

Steps:

• Combine the dressing ingredients in a small bowl and set aside.
• Bring 2 quarts of lightly salted water to a boil in a large pot over high heat. Separate the noodles and drop them into the boiling water, stirring once or twice. When the water begins to boil, add 1 cup of cold water. Repeat this procedure twice cooking until the noodles are just tender, about 3 to 4 minutes. Drain in a colander. Rinse with cold water until completely cooled, rubbing gently with hands to remove all surface starch and drain well.
• Toss the noodles with the dressing and arrange the daikon, sprouts, onion, green onions, sesame seeds, and a dash of seven-spice powder over the top.

COLD SOBA NOODLE SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Drop in soba noodles and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Drain.
• Toss noodles with sesame oil in a medium bowl. Divide noodles evenly between the 5 containers.
• Top noodles with edamame, carrot, green onions, and cilantro, dividing them evenly between the 5 containers. Place lids on containers. Pour 1/4 cup peanut sauce into each dressing container. Refrigerate until ready to eat. Mix 1 dressing container with 1 serving of soba salad to serve.