Best Mint And Scallion Soba Noodles Recipes

Soba Noodles with Vegetables and Mint image

Provided by Martha Stewart

Time 35m

Number Of Ingredients 11

Coarse salt
8 ounces sugar snap peas, trimmed, strings removed
12 ounces soba noodles
1 tablespoon plus 1 teaspoon sesame oil
1 tablespoon plus 1 teaspoon peanut oil
2 medium carrots (about 1/2 pound), peeled and shaved into thin strips using a vegetable peeler
1 teaspoon minced peeled fresh ginger
4 scallions, thinly sliced crosswise
1 tablespoon tamari soy sauce
1/4 cup coarsely chopped fresh mint
Freshly ground pepper

Steps:

Prepare an ice-water bath; set aside. Bring a large (8-quart) pot of water to a boil; add salt. Add peas; cook until bright green and crisp-tender, about 2 minutes. Using a slotted spoon, immediately transfer peas to ice-water bath to stop the cooking; drain. Return water to a boil; cook noodles according to package instructions. Drain. Rinse noodles with cold water; drain.
Transfer noodles to a large bowl. Add oils; toss to combine.Add reserved peas, the carrots, ginger, scallions, tamari soy sauce, and mint; season with pepper. Toss to combine. Serve at room temperature.

Mint and Scallion Soba Noodles image

Yield Makes 6 servings

Number Of Ingredients 8

12 oz dried soba noodles (Japanese buckwheat noodles)
1/3 cup rice vinegar (not seasoned)
1 tablespoon vegetable oil
1 tablespoon soy sauce
1 1/4 teaspoons sugar
3/4 teaspoon salt
1/2 cup chopped fresh mint
1 1/2 cups thinly sliced scallions (1 1/2 bunches)

Steps:

Cook noodles in a large pot of boiling water until just tender, about 5 minutes, then drain in a colander. Rinse under cold water to stop cooking, then drain well.
While noodles are cooking, stir together vinegar, oil, soy sauce, sugar, and salt until sugar is dissolved.
Toss noodles with dressing, mint, and scallions.