Best Japanese Soba Noodles Recipes

JAPANESE SHRIMP AND SOBA NOODLES

Steps:

• Cook and drain noodles as directed on package.
• Meanwhile, heat 12-inch nonstick skillet over medium-high heat. Add oil; rotate skillet to coat bottom. Add shrimp, garlic and gingerroot; cook and stir about 3 minutes or until shrimp are pink and firm. Remove from skillet.
• Add carrots, green beans, 1 cup of the broth, the soy sauce and sugar to skillet. Heat to boiling. Cover and cook over medium heat 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender.
• Stir in shrimp and lemon juice. Mix cornstarch and remaining broth until smooth; stir into shrimp mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Divide noodles among bowls. Top with shrimp mixture.

JAPANESE SOBA NOODLES

Steps:

• Bring pan of salted water to a boil; add soba noodles; cook 5 minutes.
• Add some cold water, then bring to a boil again, then cook until tender.
• Drain noodles and rinse in cold water.
• Arrange noodles on serving plates.
• Bring dashi, soy sauce, mirin, and sugar to a boil and cook for 2 minutes.
• Add bonito flake bundle and remove from heat; allow to steep for 20 minutes, then remove.
• Cool sauce by placing pan in ice.
• Cut toasted nori sheets into thin narrow strips and sprinkle over noodles.
• Serve noodles with mounds of ginger or horseradish, green onion, daikon, and individual bowls of sauce.
• To serve, mix in either ginger or horseradish, in addition to green onions, daikon into the noodles at the table, then dip noodles into the sauce.

ZARU SOBA - CHILLED JAPANESE NOODLES

Steps:

• Combine dashi, shoyu, mirin and vinegar in a pan and bring to a simmer.
• Remove from heat and store in refrigerator to chill.
• Bring litre of water to boil.
• Add soba noodles.
• Cook for 4 mins.
• Drain noodles using a colander.
• Rinse with cold water and wash noodles, making sure all the starch is rinsed off.
• Cut nori sheet in four.
• Take one quarter and slice thinly.
• Place slices of nori on noodles.
• Slice spring onion and place on a small dish.
• Put wasabi paste on another small dish.
• Serve noodles on a bamboo mat traditionally, or just use a plate, with the dipping sauce and condiments in separate bowls.
• Combine desired condiments into the sauce.
• Dip noodles in sauce and eat!

JAPANESE COLD SOBA NOODLES

Steps:

• Cook noodles according to package directions in boiling salted water - usually less than 5 min. Drain and rinse under cool water. Set aside to continue draining. Mix oil, vinegar, tamari, sesame oil, ginger and cilantro. Add the noodles and vegetables and toss well.

JAPANESE SALAD WITH SHISO LEAVES, SAKE, AND SOBA NOODLES

Steps:

• Make the dressing: Cook soy sauce, sake, mirin, and 2 tablespoons water in a medium saucepan, stirring occasionally, over medium heat until bubbling, about 4 minutes. Add bonito flakes. Remove from heat, and let cool completely. Pour through a fine sieve into a small bowl; discard bonito flakes.
• Bring a large pot of water to a boil. Add noodles; cook according to package instructions, about 5 minutes. Drain, and rinse under cold running water.
• Arrange noodles in 4 serving bowls; drizzle each with 1 tablespoon dressing. Arrange nori, radish, shiso leaves, radish sprouts, and tempura crumbs around bowl. Serve with remaining dressing.

JAPANESE SHRIMP AND SOBA NOODLES

Steps:

• Cook and drain noodles as directed on package.
• Meanwhile, heat 12-inch nonstick skillet over medium-high heat. Add oil; rotate skillet to coat bottom. Add shrimp, garlic and gingerroot; cook and stir about 3 minutes or until shrimp are pink and firm. Remove from skillet.
• Add carrots, green beans, 1 cup of the broth, the soy sauce and sugar to skillet. Heat to boiling. Cover and cook over medium heat 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender.
• Stir in shrimp and lemon juice. Mix cornstarch and remaining broth until smooth; stir into shrimp mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Divide noodles among bowls. Top with shrimp mixture.

JAPANESE CHICKEN SOBA NOODLES

Steps:

• In a large pot of boiling water (no salt), add noodles and cook for 3 to 3 ½ minutes. Drain in the colander before transferring them in a large bowl filled with very cold water. Swirl them around to dislodge starch, preventing them from getting gummy.
• In a large saucepan over medium-high heat, add canola oil and sesame oil. When hot, add chicken breasts; season and sauté until no longer pink. Using a spider strainer or slotted spoon, transfer cubed chicken to a bowl; set aside.
• Back to saucepan; reduce heat to medium and add onions, peppers, carrots and cabbage; sauté until just soft about 3 to 4 minutes.
• Drain noodles from the cold water bowl and transfer them to a bowl filled with very hot (not boiling) water to warm up.
• Return chicken to skillet; sauté to heat through. Add warm soba noodles and pour in peanut sauce; stir until well mixed. Spoon mixture into bowls and garnish with coarsely chopped peanuts.
• To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=4ytuUPG6E7o

JAPANESE EGGPLANT AND SOBA NOODLES

Steps:

• 1. Heat a large pot of water to boiling and add the soba noodles. Cook for 4-5 minutes and drain. Set aside 2. In a large pan, heat 2 tsp of olive oil on medium high until hot. Add the eggplant and season with salt and pepper. Cook 3-4 minutes until lightly browned, stirring occasionally. Transfer to plate 3. In same pan, heat 2 tsp of oil on medium until hot. Add the garlic, ginger, white part of the scallions, and chilies. Cook 30 seconds to 1 minute. Add the bok choy and season with salt and pepper. Cook 2-4 minutes or until the bok choy is completely wilted 4. rinse the cooked soba noodles until cold water. Add the noodles, eggplants, mirin, sesame oil, soy sauce, and half of both the cilantro and mint to the pan 5. Divide between two bowls (remove chilies) and garnish with the green part of the scallions and remaining mint and cilantro