Best Italian Soba Noodle Salad Recipes

Italian Soba Noodle Salad Recipe - (4.8/5) image

Provided by garciamoss

Number Of Ingredients 17

DRESSING:
3 tablespoons mirin
3 tablespoons olive oil
3 tablespoons light soy sauce
3 tablespoons rice vinegar
NOODLE SALAD:
9 ounces dried soba noodles
Few dashes sesame oil
1 tablespoon vegetable oil
2 cloves garlic, minced
6 shiitake mushrooms, sliced
1 teaspoon light soy sauce
6 sun-dried tomatoes, sliced
1/4 cup sliced kalamata olives
TO SERVE:
2 tablespoons peanuts, toasted and very finely chopped
Large handful arugula leaves

Steps:

For the dressing: In a small bowl, combine the mirin, olive oil, soy sauce and vinegar and mix well. For the salad: Cook the noodles according to the instructions on the packet. Drain and refresh under cold water, then add a few dashes of sesame oil to keep them from sticking and set aside. Heat a wok over high heat and add the vegetable oil. Add the garlic and mushrooms and stir-fry until the mushrooms begin to soften, 1 to 2 minutes (adding a splash of water if necessary to facilitate cooking). Season with the light soy sauce and remove from the heat. In a large serving bowl, add the noodles, mushrooms, sun-dried tomatoes and olives. Toss, and then pour the rice vinegar dressing over the salad. The dish is best kept refrigerated and served chilled. When ready to serve, sprinkle with ground peanuts and arugula.

Italian Soba Noodle Salad image

Provided by Food Network

Categories appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 14

3 tablespoons mirin
3 tablespoons olive oil
3 tablespoons light soy sauce
3 tablespoons rice vinegar
9 ounces dried soba noodles
Few dashes sesame oil
1 tablespoon vegetable oil
2 cloves garlic, minced
6 shiitake mushrooms, sliced
1 teaspoon light soy sauce
6 sun-dried tomatoes, sliced
1/4 cup sliced kalamata olives
2 tablespoons peanuts, toasted and very finely chopped
Large handful arugula leaves

Steps:

For the dressing: In a small bowl, combine the mirin, olive oil, soy sauce and vinegar and mix well.
For the salad: Cook the noodles according to the instructions on the packet. Drain and refresh under cold water, then add a few dashes of sesame oil to keep them from sticking and set aside.
Heat a wok over high heat and add the vegetable oil. Add the garlic and mushrooms and stir-fry until the mushrooms begin to soften, 1 to 2 minutes (adding a splash of water if necessary to facilitate cooking). Season with the light soy sauce and remove from the heat.
In a large serving bowl, add the noodles, mushrooms, sun-dried tomatoes and olives. Toss, and then pour the rice vinegar dressing over the salad. The dish is best kept refrigerated and served chilled.
When ready to serve, sprinkle with ground peanuts and arugula.