Vegetable Soba Noodle Salad Recipes

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SOBA NOODLE-VEGETABLE SALAD



Soba Noodle-Vegetable Salad image

This salad is very lightly dressed, so as not to compete with the strong flavors of the Sate's peanut sauce.

Provided by Ellie Krieger

Categories     main-dish

Time 21m

Yield 6 (3/4 cup) servings

Number Of Ingredients 18

4 ounces soba noodles, or whole-wheat spaghetti
1 large shallot, very thinly sliced
1 1/2 cups shredded carrot
1 red pepper, julienne
1/3 cup shredded fresh basil leaves
1/3 cup shredded fresh mint leaves
1 tablespoon chopped fresh cilantro leaves
1/4 cup rice vinegar
1 teaspoon sugar
1 tablespoon walnut oil (or canola oil)
1/2 teaspoon sesame oil
1 teaspoon finely minced garlic
1/2 teaspoon chili flakes
1/2 teaspoon lime zest
1 teaspoon lime juice
1/2 teaspoon fish sauce, or 1 teaspoon low-sodium soy sauce
Salt
6 large Bibb lettuce leaves

Steps:

  • Boil noodles according to package directions. Drain and cool. In a medium to large bowl, combine noodles, shallot, carrot, pepper, basil, mint, and cilantro. Combine all dressing ingredients, season with salt to taste, add to noodle mixture, and toss lightly.
  • Snap off Bibb lettuce leaves and wash and dry. To serve, scoop spoonfuls of noodle salad into the lettuce leaves.

SOBA NOODLE SALAD WITH SOY DRESSING



Soba Noodle Salad With Soy Dressing image

Asian soba noodle salad with soy dressing is a flavor-packed dish. Bold soy citrus flavors infuse into crunchy vegetables and nutty buckwheat noodles.

Provided by Jessica Gavin

Categories     Salad

Time 30m

Number Of Ingredients 21

6 ounces soba noodles
1 cup carrots (shredded)
1 cup edamame beans (shelled and cooked)
1 cup red bell pepper (thinly sliced)
1 cup english cucumber (thinly sliced, seeds removed)
½ cup sugar snap peas (cut in half diagonally)
½ cup red cabbage (thinly sliced)
¼ cup green onions (thinly sliced on a bias)
2 teaspoons sesame seeds (toasted)
⅓ cup cilantro (fresh)
black pepper (as needed)
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
¼ cup orange juice
1 tablespoon lime juice
zest of 1 lime
½ teaspoon sugar
1 ½ teaspoons sriracha (or to your spicy level liking)
1 clove garlic (minced)
1 tablespoon sesame oil
3 tablespoons grapeseed oil (or olive oil)

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.

Nutrition Facts : Calories 541 kcal, Carbohydrate 71 g, Protein 14 g, Fat 23 g, SaturatedFat 2 g, Sodium 708 mg, Fiber 8 g, Sugar 10 g, UnsaturatedFat 17 g, ServingSize 1 serving

SESAME SOBA NOODLES WITH CHICKEN THIGHS AND VEGETABLES



Sesame Soba Noodles with Chicken Thighs and Vegetables image

An easy recipe using soba noodles. My husband and one-and-a-half-year-old loved it!

Provided by Snappycakes

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 6

Number Of Ingredients 8

1 (8 ounce) package soba (Japanese buckwheat noodles)
4 tablespoons vegetable oil
2 tablespoons sesame oil
4 boneless chicken thighs, cut into chunks
2 cloves garlic, sliced
8 crimini mushrooms, quartered
8 baby carrots, cut in quarters lengthwise
4 cups fresh baby spinach

Steps:

  • Bring 3 quarts of water to a boil in a large pot. Add soba noodles; cook, stirring occasionally until tender, 4 to 6 minutes. Drain. Set aside.
  • Heat vegetable oil and sesame oil together in a 10-inch skillet or wok over medium heat until shimmering, 2 to 3 minutes. Place chicken in skillet and cook until no longer pink in the center and juices run clear, 7 to 10 minutes. Add garlic; cook until fragrant and softened, 1 to 2 minutes. Mix in mushrooms and carrots and cook until softened, 2 to 3 minutes. Stir in spinach; cover, and cook until spinach wilts, 3 to 4 minutes.
  • Add cooked soba noodles to vegetable mixture and toss to combine. Serve hot.

Nutrition Facts : Calories 372.2 calories, Carbohydrate 30.7 g, Cholesterol 51.8 mg, Fat 19.2 g, Fiber 1 g, Protein 21.5 g, SaturatedFat 3.5 g, Sodium 372.9 mg, Sugar 0.1 g

HEALTHY PEANUT SOBA NOODLES WITH VEGETABLE SALAD



Healthy Peanut Soba Noodles with Vegetable Salad image

These cold noodles are the perfect thing to pack for a work lunch. They're vegetarian, but still full of protein, thanks to the soba noodles and peanut butter. Go ahead and double the recipe to cover lunch for another day.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 1 serving

Number Of Ingredients 13

Kosher salt and freshly ground black pepper
2 ounces soba (buckwheat) noodles
1 tablespoon plus 1 1/2 teaspoons smooth peanut butter
1 teaspoon hoisin sauce
1/2 teaspoon chili-garlic sauce
1 tablespoon plus 1 teaspoon lime juice (from about 1 lime)
1 teaspoon toasted sesame oil
1/2 cup prepared coleslaw mix or thinly sliced green cabbage
2 tablespoons fresh cilantro leaves
1 scallion, thinly sliced
1/2 orange, red or yellow bell pepper, cut into thin strips
1/2 Persian cucumber, halved and cut into thin strips
2 sheets roasted seaweed snacks, cut into thin strips

Steps:

  • Bring a small pot of salted water to a boil. Add the soba noodles and cook according to the package instructions. Reserve 2 tablespoons of the cooking water, then drain the noodles and cool.
  • Whisk together the peanut butter, hoisin, chili-garlic sauce, 1 tablespoon of the lime juice, 1/2 teaspoon of the sesame oil, the reserved 2 tablespoons noodle water and a large pinch salt in a medium bowl. Add the soba noodles to the sauce and toss to coat. Transfer the tossed noodles to a 32-ounce resealable plastic container or glass jar.
  • Whisk together the remaining 1 teaspoon lime juice, 1/2 teaspoon sesame oil, a pinch salt and a few grinds of black pepper in the same bowl. Add the coleslaw mix, cilantro, scallion, bell pepper and cucumber and toss to coat. Transfer to the container on top of the noodles. Pack the seaweed snacks separately.
  • When ready to eat, top with the seaweed snack strips and eat right out of the container (or transfer to a bowl).

Nutrition Facts : Calories 440, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 720 milligrams, Carbohydrate 61 grams, Fiber 5 grams, Protein 16 grams, Sugar 8 grams

SOBA NOODLE SALAD WITH VEGETABLES AND TOFU



Soba Noodle Salad With Vegetables and Tofu image

Cooking Light. My daughter's favorite things - noodles and tofu! This is another one of those great clean-out-the-fridge type meals. Use whatever veggies you like or have. Snow peas are a great additon.

Provided by dicentra

Categories     Soy/Tofu

Time 15m

Yield 5 serving(s)

Number Of Ingredients 15

1/2 cup low sodium soy sauce
1/4 cup packed brown sugar
1 tablespoon sesame seeds, toasted
2 tablespoons orange juice
1 tablespoon minced ginger
1 tablespoon rice vinegar
2 teaspoons dark sesame oil
1 teaspoon bottled minced garlic
1 teaspoon chili paste with garlic
4 cups hot cooked soba noodles (about 8 ounces uncooked buckwheat noodles) or 4 cups whole wheat spaghetti
3 cups very thinly sliced napa cabbage (Chinese)
2 cups fresh bean sprouts
1 cup shredded carrot
1/2 cup chopped fresh cilantro
1 (12 1/3 ounce) package firm tofu, drained and cut into 1-inch cubes

Steps:

  • To prepare dressing, combine first 9 ingredients in a small bowl; stir with a whisk.
  • To prepare salad, combine noodles and remaining ingredients in a large bowl. Drizzle with dressing, tossing well to coat.

Nutrition Facts : Calories 254.1, Fat 6, SaturatedFat 1.1, Sodium 940.3, Carbohydrate 41.2, Fiber 3, Sugar 15.3, Protein 14.1

VEGETABLE NOODLE SALAD WITH SESAME VINAIGRETTE



Vegetable Noodle Salad With Sesame Vinaigrette image

This pasta salad is bursting with more than two pounds of sweet summer vegetables and brightened by a rich, tangy sesame-ginger vinaigrette. The angel hair pasta is broken into pieces for easy scooping, making it perfect for picnics and potlucks. It's a great make-ahead meal that travels well - and develops even more flavor as it sits. You can prepare it a few hours ahead and keep it at room temperature.

Provided by Kay Chun

Categories     dinner, easy, lunch, quick, noodles, salads and dressings, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 14

Kosher salt and black pepper
1/2 cup low-sodium soy sauce
2 tablespoons toasted sesame oil
2 tablespoons distilled white vinegar
2 teaspoons grated peeled ginger
1 teaspoon grated garlic
1 pound angel hair pasta, noodles broken into thirds
2 tablespoons safflower or canola oil
1 small yellow onion, halved and thinly sliced
3 red or yellow medium bell peppers, cored, seeded and sliced lengthwise 1/8-inch thick
8 ounces snap peas, halved lengthwise
8 ounces cherry tomatoes, halved
1/4 cup thinly sliced scallions, plus more for garnish
Toasted white sesame seeds, for garnish (optional)

Steps:

  • Bring a pot of water to a boil, and season generously with salt.
  • In a small bowl, combine soy sauce, sesame oil, vinegar, ginger and garlic. Season with salt and pepper, and mix well.
  • Once the water boils, cook the pasta according to package directions until al dente. Reserve 3/4 cup pasta cooking water, then drain. Transfer pasta to a large bowl. Add half the dressing and 1/4 cup pasta water, season with salt and pepper and toss to evenly coat.
  • Meanwhile, in a large deep-sided saucepan, heat safflower oil over medium. Add onion and bell peppers, season with salt and pepper, and cook, stirring occasionally, until deep golden and tender, about 10 minutes. Add snap peas and cook, stirring occasionally, until crisp-tender, 2 minutes. Add tomatoes, 1/4 cup pasta water and the remaining dressing. Stir to deglaze the pan and lift the browned bits on the bottom of the skillet, then add vegetable mixture (with sauce) and scallions to pasta and toss until well combined (add more pasta water if thinner sauce is desired). Season with salt and pepper.
  • Serve warm or at room temperature. Garnish with scallions and sesame seeds, if using.

SESAME SOBA NOODLE AND VEGETABLE SALAD



Sesame Soba Noodle and Vegetable Salad image

Categories     Salad     Pasta     Vegetable     Spring     Bon Appétit

Yield Serves 6

Number Of Ingredients 10

2 tablespoons sesame seeds
12 ounces dried buckwheat noodles (fancy soba)*
4 tablespoons peanut oil
1 tablespoon oriental sesame oil
6 tablespoons seasoned rice vinegar*
12 ounces English hothouse cucumber, seeded, shredded
8 ounces carrots, peeled, shredded
6 large radishes, trimmed, sliced
3 green onions, thinly sliced
*Buckwheat noodles and seasoned rice vinegar are available at Asian markets and in the Asian section of some supermarkets.

Steps:

  • Toast sesame seeds in heavy small skillet over medium-low heat. Cool.
  • Cook noodles in pot of boiling salted water until just tender but still firm to bite, about 8 minutes. Drain. Rinse noodles under cold water until cool. Drain well; transfer to large bowl. Add both oils and toss to coat. Mix vinegar and all remaining ingredients into noodles. Season with salt and pepper. Sprinkle with sesame seeds and serve.

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