Best Soba Noodle Vegetable Salad Recipes

Soba Noodle-Vegetable Salad image

Provided by Ellie Krieger

Categories main-dish

Time 21m

Yield 6 (3/4 cup) servings

Number Of Ingredients 18

4 ounces soba noodles, or whole-wheat spaghetti
1 large shallot, very thinly sliced
1 1/2 cups shredded carrot
1 red pepper, julienne
1/3 cup shredded fresh basil leaves
1/3 cup shredded fresh mint leaves
1 tablespoon chopped fresh cilantro leaves
1/4 cup rice vinegar
1 teaspoon sugar
1 tablespoon walnut oil (or canola oil)
1/2 teaspoon sesame oil
1 teaspoon finely minced garlic
1/2 teaspoon chili flakes
1/2 teaspoon lime zest
1 teaspoon lime juice
1/2 teaspoon fish sauce, or 1 teaspoon low-sodium soy sauce
Salt
6 large Bibb lettuce leaves

Steps:

Boil noodles according to package directions. Drain and cool. In a medium to large bowl, combine noodles, shallot, carrot, pepper, basil, mint, and cilantro. Combine all dressing ingredients, season with salt to taste, add to noodle mixture, and toss lightly.
Snap off Bibb lettuce leaves and wash and dry. To serve, scoop spoonfuls of noodle salad into the lettuce leaves.

Sesame Soba Noodle and Vegetable Salad image

Yield Serves 6

Number Of Ingredients 10

2 tablespoons sesame seeds
12 ounces dried buckwheat noodles (fancy soba)*
4 tablespoons peanut oil
1 tablespoon oriental sesame oil
6 tablespoons seasoned rice vinegar*
12 ounces English hothouse cucumber, seeded, shredded
8 ounces carrots, peeled, shredded
6 large radishes, trimmed, sliced
3 green onions, thinly sliced
*Buckwheat noodles and seasoned rice vinegar are available at Asian markets and in the Asian section of some supermarkets.

Steps:

Toast sesame seeds in heavy small skillet over medium-low heat. Cool.
Cook noodles in pot of boiling salted water until just tender but still firm to bite, about 8 minutes. Drain. Rinse noodles under cold water until cool. Drain well; transfer to large bowl. Add both oils and toss to coat. Mix vinegar and all remaining ingredients into noodles. Season with salt and pepper. Sprinkle with sesame seeds and serve.

Vegetable Soba Noodle Salad image

Provided by Danielle Alex

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 14

8 ounces gluten-free soba noodles
6 tablespoons sunflower oil (or other neutral vegetable oil), plus more if needed
10 ounces shiitake mushrooms, stems removed, caps sliced (about 7 cups)
Kosher salt
1/4 cup rice vinegar
2 tablespoons sesame oil
2 tablespoons tamari soy sauce
1 tablespoons chile oil
1 clove garlic, grated
1/2 teaspoon grated ginger
7 ounces snow peas, trimmed and sliced into julienne strips (about 1 3/4 cups)
1 large carrot, sliced into julienne strips (about 1 cup)
4 scallions, thinly sliced (about 1/3 cup)
2 tablespoons toasted sesame seeds

Steps:

Cook the soba noodles in a large pot of boiling water according to package instructions. (I prefer my soba noodles to be al dente, so I usually check the noodles one minute before the recommended doneness.) Rinse the noodles in cold water and drain for at least 10 minutes.
Heat 2 tablespoons of the sunflower oil in a large skillet over medium heat. Add the mushrooms and cook on one side until golden brown, 2 to 3 minutes. Stir the mushrooms and continue cook until golden brown on the other side, 2 to 3 minutes. Add more oil as needed. Sprinkle with a pinch of salt and set aside.
Make the salad dressing: Mix the rice vinegar, sesame oil, tamari, chile oil, garlic, ginger, and the remaining 4 tablespoons sunflower oil in a small bowl. Set aside.
Place the drained noodles in a large bowl along with the mushrooms, snow peas, carrots, scallions and 1 tablespoon of the sesame seeds. Pour the dressing over the noodles and mix well until the dressing is evenly distributed. Taste the salad and adjust seasoning as needed. Sprinkle the remaining sesame seeds on top before serving.