Best Soba Noodles Dipping Sauce Recipes
SOBA NOODLES & DIPPING SAUCE
Provided by Sheila Lukins
Categories Ginger Appetizer Quick & Easy Noodle Soy Sauce Parade Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Servings: Makes 2 servings
Number Of Ingredients 7
Steps:
- 1. Combine all of the sauce ingredients in a bowl. Let rest. Before serving, divide the sauce between 2 small bowls for dipping the noodles. (Makes about 1 cup.)
- 2. Cook noodles in boiling water until al dente, about 6 minutes. Rinse thoroughly under cold water and drain well. Serve cold in shallow bowls with sauce on the side.
SOBA NOODLES WITH GRILLED SHRIMP AND ORANGE DIPPING SAUCE
Buckwheat soba noodles have a wonderful earthy flavor that's terrific with shrimp and vegetables. Serve this family-friendly option for dinner with any toppings you prefer, such as peas, red bell pepper, mint, chopped peanuts, and a squeeze of lime.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Soak eight 6-inch-long wooden skewers in water, 10 minutes. In a bowl, combine orange juice, mirin, soy sauce, vinegar, chile, and ginger. In another bowl, marinate shrimp in 3 tablespoons sauce, 10 minutes.
- In a large pot of boiling salted water, cook noodles according to package instructions. Drain and rinse noodles with cold water.
- Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Thread shrimp onto skewers. Cook, turning once, until shrimp are opaque throughout, 3 minutes. Serve shrimp and noodles with desired toppings and remaining sauce for dipping.
Nutrition Facts : Calories 312 g, Fat 3 g, Protein 33 g
COLD SOBA NOODLES WITH DIPPING SAUCE
In Japan, where it gets plenty hot in the summer, cold soba noodles, served with a dipping sauce, are a common snack or light meal. Soba are brown noodles, made from wheat and buckwheat, and the sauce is based on dashi, the omnipresent Japanese stock. You would recognize the smell of dashi in an instant, even if you have never knowingly eaten it. It's a brilliant concoction based on kelp, a seaweed and dried bonito flakes. It is also among the fastest and easiest stocks you can make, and its two main ingredients - which you can buy in any store specializing in Asian foods - keep indefinitely in your pantry. I would encourage you to try making it, though you can also use chicken stock (or instant dashi, which is sold in the same stores).
Provided by Mark Bittman
Categories dinner, easy, lunch, quick, noodles, main course, side dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil, and salt it. Cook noodles until tender but not mushy. Drain, and quickly rinse under cold running water until cold. Drain well.
- Combine dashi or stock, soy sauce and mirin. Taste, and add a little more soy if the flavor is not strong enough. Serve noodles with garnishes, with sauce on side for dipping (or spooning over).
Nutrition Facts : @context http, Calories 233, UnsaturatedFat 1 gram, Carbohydrate 46 grams, Fat 1 gram, Fiber 0 grams, Protein 11 grams, SaturatedFat 0 grams, Sodium 1411 milligrams, Sugar 1 gram
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