Best Japanese Noodle Salad Recipes

JAPANESE-STYLE TUNA NOODLE SALAD

Steps:

• Bring a large pot of water to a boil over high, and set the wakame in a small bowl. Once the water comes to a boil, ladle or pour enough over the wakame to cover it by 2 inches; let the wakame soak for 10 minutes. Transfer the wakame to a colander to drain and cool; set aside.
• While the wakame soaks, cook the noodles according to the package instructions.
• Meanwhile, prepare the dressing: In a measuring cup or bowl, whisk to combine the sesame oil, canola oil, rice wine vinegar, mirin, soy sauce and miso; set aside.
• In a small skillet, lightly toast the sesame seeds, if using, over medium-low heat until fragrant; set aside.
• Drain the cooked noodles in the colander, then transfer to a wide, shallow serving bowl. Add the wakame and about 3/4 of the dressing, and toss to coat. Divide the noodles among 4 bowls. Top each portion with tuna, drizzle with the remaining dressing, then sprinkle with the scallions and furikake or sesame seeds. Serve hot, cold or anywhere in between.

JAPANESE SOBA NOODLE SALAD

Steps:

• Bring lightly salted water to a boil in a large pot. Add soba noodles; cook, stirring occasionally until tender, about 5 minutes. Drain and rinse with cold water. Set aside.
• Heat olive oil in a skillet over medium heat. Cook and stir ginger and garlic until golden brown, about 3 minutes. Remove from heat.
• Mix ginger, garlic, miso paste, lime juice, and mirin together in a small bowl. Pour salad dressing mixture over soba noodles. Top with green onions, sesame seeds, and cilantro. Chill until serving.

SPICY JAPANESE CRAB NOODLE SALAD

Steps:

• Mix red wine vinegar, soy sauce, sugar, mirin, sesame oil, chili bean sauce, and balsamic vinegar in a small bowl to make dressing. Season with salt.
• Bring a small pot of water to a boil. Cook instant noodles until tender, about 3 minutes. Drain and transfer to a large bowl.
• Mix octopus, cucumber, red bell pepper, crab meat, bean sprouts, and scallions with noodles. Add dressing and mix to combine. Divide among serving plates and top with crumbled nori.

JAPANESE NOODLE AND CUCUMBER SALAD

Steps:

• Cook the noodles in boiling water until barely tender.
• Rince immediately with cold water until cool, drain thoroughly and put in a medium bowl.
• Mix vinegar, sugar, soy sauce, and salt and pour over the noodles.
• Stir well.
• Cover bowl with plastic wrap and chill noodles in refrigerator until cold.
• Peel and seed the cucumber.
• Cut into quarters lengthwise, then into thin sticks.
• Divide the noodles on four salad plates, sprinkle evenly with cucumber pieces, green onion and sesame seeds.

JAPANESE NOODLE SALAD

Steps:

• Add salt to boiling water.
• Cook soba noodles according to instructions.It normally takes 7-8 minutes.
• Drain noodles and run cold water through to stop the cooking process.
• Set soba noodles aside.
• In a medium bowl, combine vinegar, soy sauce, mirin, sesame oil, garlic powder, pepper. Slowly add olive oil and whick to thicken.
• Mix noodles with all vegetables and pour sauce over it.
• Mix well and chill in the fridge.

JAPANESE SOBA NOODLE SALAD

Steps:

• Cook noodles in large pot of boiling salted water until almost tender, about 4 minutes. Add snow peas; cook 30 seconds. Drain. Rinse with cold water. Drain. Transfer to bowl. Stir in carrots and onions. Whisk remaining ingredients in small bowl to blend. Pour over noodle mixture. Season with salt and pepper; toss to blend.