Soba Noodle Super Salad Recipes

SOBA NOODLE SUPER SALAD

Soba Noodle Super Salad image

Good!

Provided by Brandon

Categories 100+ Pasta and Noodle Recipes Noodle Recipes

Time 55m

Yield 8

Number Of Ingredients 16

Ingredients

½ cup soy sauce
¼ cup canola oil
3 tablespoons balsamic vinegar
3 tablespoons sesame oil
1 tablespoon chili oil
3 ½ tablespoons dark brown sugar
2 teaspoons kosher salt
1 tablespoon minced fresh ginger root
1 clove garlic, minced
1 (8.8 ounce) package dried soba noodles
1 bunch fresh asparagus, trimmed and shaved into ribbons
1 bunch scallions, thinly sliced
2 red bell peppers
2 cups bean sprouts
¼ cup sesame seeds
½ cup chopped fresh cilantro

Steps:

Whisk soy sauce, canola oil, balsamic vinegar, sesame oil, and chili oil in a bowl until blended. Mix sugar, salt, ginger, and garlic into the same bowl, stir sauce to combine.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Cut red bell peppers in half from top to bottom; remove the stem, seeds, and ribs. Place peppers with cut sides down onto the prepared baking sheet.
Cook bell peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers in a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins, slice peppers into strips.
Fill a large pot with lightly salted water and bring to a rolling boil. Ease soba noodles into the water and return to a boil. Cook uncovered, stirring occasionally, until pasta is tender yet firm to the bite, 5 to 7 minutes. Drain.
Combine asparagus, scallions, red bell peppers, bean sprouts, sesame seeds, and cilantro in a large serving bowl. Add noodles and sauce, toss well to combine.

Nutrition Facts : Calories 317.5 calories, Carbohydrate 39.2 g, Fat 16.2 g, Fiber 3.5 g, Protein 8.9 g, SaturatedFat 1.8 g, Sodium 1641.5 mg, Sugar 10 g

SOBA NOODLE SALAD

Soba Noodle Salad image

Provided by Food Network

Number Of Ingredients 12

Ingredients

1/4 cup Dashi or defatted chicken stock
2 tablespoons low-sodium soy sauce
1/4 cup rice vinegar
1 tablespoon sugar
1 teaspoon Asian sesame oil
7 ounces dried soba noodles
1/2 or so cup finely julienned daikon or breakfast radishes
1 cup daikon radish sprouts, loosely packed
1 small onion, cut in half, thinly sliced, rinsed, and drained
2 tablespoons finely chopped green onion
1 tablespoon sesame seeds, toasted
Japanese seven-spice powder, to taste (optional)

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

Cold Soba Noodle Salad image

This cold salad is easy to make and great for prepping healthier options for the week's lunches or snacks. I like to add some heat by mixing sriracha or chili garlic paste into the Thai peanut sauce.

Provided by B. Tario

Categories World Cuisine Recipes Asian

Time 35m

Yield 5

Number Of Ingredients 9

Ingredients

1 (14 ounce) package dried soba noodles
1 tablespoon toasted sesame oil
5 (3-cup) storage containers
1 cup shelled edamame
1 large carrot, shredded
4 green onions, thinly sliced
½ cup chopped cilantro
1 ¼ cups Thai peanut sauce
5 (2-ounce) dressing containers

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.

Nutrition Facts : Calories 489.7 calories, Carbohydrate 68.9 g, Fat 19.2 g, Fiber 2.7 g, Protein 19.7 g, SaturatedFat 3.7 g, Sodium 787.9 mg, Sugar 1 g

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