Best Soba Noodle Salad With Salmon Asparagus Recipes

SOY & GINGER SALMON WITH SOBA NOODLES

Soy & ginger salmon with soba noodles image

A light and healthy stir-fried noodle dish with fish glazed in Asian flavours - a nutritious midweek supper

Provided by Good Food team

Time 25m

Number Of Ingredients 8

Ingredients

thumb-sized piece ginger , peeled and finely chopped
1 garlic clove , finely chopped
6 tbsp light soy sauce
4 tbsp rice wine vinegar
4 salmon fillets , about 140g/5oz each
200g soba noodle
350g frozen soya bean , defrosted
2 x 175g packs baby corn and mange tout mix, chopped

Steps:

In a small bowl, mix the ginger, garlic, soy and vinegar. Add the salmon and leave to marinate for 10 mins. Heat a large non-stick frying pan. Lift the fish from the marinade with a slotted spoon and fry for 2-3 mins on each side, then tip in the marinade and a splash of water, and bubble for 1 min.
Cook the noodles following pack instructions. Tip in the soya beans 3 mins before the end, then add the veg mix for the final min. Drain everything really well. Serve the noodles and veg with the salmon and sauce spooned over.

Nutrition Facts : Calories 531 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 48 grams protein, Sodium 2.2 milligram of sodium

SOBA SALAD WITH ASPARAGUS AND SHRIMP

Soba Salad with Asparagus and Shrimp image

Japanese soba noodles, made with buckwheat flour, add fiber to this high-protein dinner featuring asparagus and shrimp.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Time 40m

Number Of Ingredients 10

Ingredients

Coarse salt
1 large bunch asparagus (1 pound), trimmed
1 pound frozen large shrimp (peeled and deveined), thawed
3/4 pound soba noodles
3 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
1 tablespoon sugar
3 scallions, thinly sliced
1 cup fresh basil leaves

Steps:

In a large pot of boiling salted water, cook asparagus until crisp-tender, about 3 minutes. With a slotted spoon or mesh strainer, transfer asparagus to a colander and rinse under cool water to stop the cooking. Transfer asparagus to a medium bowl. Return water to a boil; add shrimp and cook until pink and opaque throughout, about 2 minutes. Transfer shrimp to bowl with asparagus. Return water to a boil; add noodles and cook according to package instructions. Drain noodles and rinse under cool water.
Meanwhile, in a small bowl, whisk together soy sauce, oil, vinegar, and sugar. Divide noodles among 4 bowls and drizzle with dressing. Top with asparagus and shrimp and sprinkle with scallions and basil.

Nutrition Facts : Calories 482 g, Fat 6 g, Fiber 3 g, Protein 39 g

SALMON SOBA NOODLES WITH PONZU-SCALLION SAUCE

Salmon Soba Noodles With Ponzu-Scallion Sauce image

Quick-cooking, earthy soba noodles, made entirely from buckwheat or a combination of buckwheat and wheat flour, are perfect for easy weeknight dinners and can be enjoyed either chilled or in warm dishes. In this speedy noodle soup, dashi powder - an instant soup stock made from dried powdered bonito (skipjack tuna) that functions similarly to bouillon cubes - and subtly sweet cabbage help create a flavorful broth quickly. Salmon is thinly sliced and poached in the broth just before serving. A tangy and vibrant ponzu-scallion sauce balances the rich fatty fish, while grated daikon adds freshness, texture and a subtle bite.

Provided by Kay Chun

Categories dinner, weekday, weeknight, noodles, main course

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

8 ounces Napa cabbage, chopped into 1-inch pieces (3 packed cups)
2 tablespoons instant dashi powder (such as Hondashi, see Tip)
Salt and black pepper
12 ounces dry soba noodles
1 cup thinly sliced scallions
3 tablespoons ponzu
2 tablespoons neutral oil, such as safflower or canola oil
1 teaspoon minced fresh ginger
8 ounces firm tofu, cut into ½-inch cubes
1 pound center-cut skinless salmon fillet, halved down the center and each piece sliced crosswise ¼-inch thick
8 ounces daikon, peeled and finely grated (1 cup)

Steps:

In a large pot, combine cabbage, dashi powder and 8 cups of water, and bring to boil over high heat. Partially cover, reduce heat to medium and simmer, stirring occasionally, until cabbage is tender and flavors have melded, about 10 minutes. Season with salt and pepper to taste.
Meanwhile, bring a separate pot of water to a boil and cook soba noodles according to package instructions. Drain and run under cool water to remove excess starch and to stop the cooking. Drain well and divide soba among 4 bowls.
In a small bowl, mix scallions with ponzu, oil and ginger and set aside. Once cabbage is tender, add tofu and bring broth back to a gentle simmer. Reduce heat to low and arrange salmon slices on top so that they're slightly overlapping and just covered by the broth. Cover and cook until salmon is just opaque throughout, 1½ to 2 minutes. (The fish will continue to cook off the heat.)
Divide broth and salmon among the 4 bowls. Top each serving with some of the grated daikon and spoon some of the ponzu-scallions sauce over the fish and broth. Serve warm with any remaining ponzu-scallion sauce on the side.