Best Soba Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SOBA NOODLE SALAD WITH CHICKEN AND SESAME



Soba Noodle Salad with Chicken and Sesame image

This tasty salad with Japanese buckwheat noodles is both quick and healthy; great for lunch or dinner. Most larger supermarkets have buckwheat soba noodles in the Asian food section.

Provided by donrmath

Categories     Salad     Pasta Salad     Chicken Pasta Salad Recipes

Time 27m

Yield 3

Number Of Ingredients 17

2 tablespoons rice vinegar
1 tablespoon vegetable oil
1 tablespoon sesame oil
1 tablespoon brown sugar
1 tablespoon soy sauce
2 teaspoons minced fresh ginger root
4 ounces buckwheat soba noodles
2 teaspoons vegetable oil
1 boneless skinless chicken breast, cut into thin bite-size strips
1 teaspoon chopped garlic
salt and ground black pepper to taste
1 rib celery, sliced
1 carrot, sliced
½ red bell pepper, chopped
¼ cup chopped fresh cilantro
2 tablespoons chopped green onion
1 tablespoon sesame seeds

Steps:

  • Whisk rice vinegar, 1 tablespoon vegetable oil, sesame oil, brown sugar, soy sauce, and ginger together in a large bowl until dressing is combined.
  • Bring water to a boil in a large pot. Add soba noodles, stir, and return water to a boil. Boil noodles until tender, 4 to 5 minutes. Drain noodles in a colander under cold running water until cool, about 1 minute.
  • Heat 2 teaspoons vegetable oil in a skillet over medium heat. Cook chicken breast pieces until no longer pink in the center and the juices run clear, 2 to 4 minutes. Add garlic, salt, and pepper; stir until fragrant, about 1 minute more.
  • Toss soba noodles, chicken, celery, carrot, red pepper, cilantro, green onion, and sesame seeds together with dressing in large bowl.

Nutrition Facts : Calories 339.5 calories, Carbohydrate 38.3 g, Cholesterol 23.1 mg, Fat 15.2 g, Fiber 1.9 g, Protein 15.5 g, SaturatedFat 2.4 g, Sodium 704.2 mg, Sugar 6.7 g

SOBA NOODLE AND STEAK SALAD WITH GINGER-LIME DRESSING



Soba Noodle and Steak Salad With Ginger-Lime Dressing image

Soba, which are buckwheat noodles common in Japanese cooking, work well for a weeknight meal: They take just a few minutes to cook and can be served warm or at room temperature (which means they make great leftovers). Hanger steak is quickly seared in a drizzle of oil, and once done, the bok choy is cooked in the residual fat left behind, leaving you with one less pan to wash. This flexible dish also works well with seared or grilled shrimp or chicken. Shredded cabbage or tender broccolini could also be swapped in for the bok choy. Soft herbs like basil or cilantro would also be nice. The only thing you need to round out this meal is wine, preferably chilled and pink.

Provided by Colu Henry

Categories     dinner, for two, lunch, weekday, meat, noodles, salads and dressings, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

8 ounces soba noodles
1/4 cup soy sauce
1/4 cup lime juice (from 2 limes)
2 teaspoons finely grated fresh ginger
1 teaspoon sesame oil
1/2 teaspoon light brown sugar
1 pound hanger or skirt steak, at room temperature
Kosher salt and black pepper
1 tablespoon canola or grapeseed oil, plus more as needed
8 ounces baby bok choy, halved lengthwise if large
1 cup julienned or thinly sliced carrots
3 to 4 radishes, thinly sliced (optional)
1/2 cup thinly sliced scallions (2 or 3 scallions)
1/4 cup fresh mint, torn
Flaky salt, for serving (optional)

Steps:

  • Cook soba noodles according to package instructions. Rinse under cold water, drain well and set aside. Meanwhile, in a medium bowl, whisk together the soy sauce, lime juice, ginger, sesame oil and brown sugar; set aside.
  • Season the steak well with salt and pepper. Heat a large cast-iron pan over medium-high until very hot, 2 to 3 minutes. Add the canola oil and when it shimmers, add the steak and cook, undisturbed, until it begins to get crisp and golden on the outside, 3 to 4 minutes. (If you are using skirt steak, you may need to cut it into 2 or 3 pieces to fit in the pan, then cook for 2 to 3 minutes.) Flip and finish cooking, about 3 minutes more for medium-rare. Set aside and allow the steak to rest while you prepare the rest of the salad.
  • Turn heat to medium and add the bok choy. Season with salt and pepper and cook, stirring frequently, until it begins to brown and char in spots, 2 to 3 minutes, adding another teaspoon or so of oil if needed to help if the pan is too dry. Remove from the heat.
  • In a large bowl, toss the soba noodles, carrots, radishes (if using) and half the scallions. Drizzle with the ginger-lime dressing to taste and divide among plates or in serving bowls. Thinly slice the steaks against the grain and top each portion with some of the steak and the bok choy. Scatter the remaining scallions and the mint over top and season with flaky salt, if desired. Serve with any leftover dressing in a small bowl to be passed at the table.

COLD SOBA-NOODLE SALAD WITH CHICKEN, PEPPERS, AND CUCUMBER



Cold Soba-Noodle Salad with Chicken, Peppers, and Cucumber image

Can't stand the heat? Let someone else roast the chicken, then combine it with quick-cooking noodles, raw veggies, and a stir-together sauce in this Cold Soba-Noodle Salad with Chicken, Peppers, and Cucumber dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 25m

Number Of Ingredients 10

Coarse salt and ground pepper
8 ounces soba (Japanese buckwheat noodles)
2 tablespoons vegetable oil, such as safflower
1 teaspoon toasted sesame oil
2 tablespoons fresh lime juice, plus lime wedges, for serving
2 tablespoons rice vinegar
2 bell peppers (ribs and seeds removed), thinly sliced
1 cup torn fresh basil leaves
1 English cucumber, peeled, halved lengthwise, seeded, and thinly sliced
1 rotisserie chicken, skin and bones removed, meat shredded (about 4 cups)

Steps:

  • In a large pot of boiling salted water, cook noodles until al dente; drain, and rinse with cold water. Set aside.
  • In a large bowl, whisk together oils, lime juice, and vinegar; season dressing with salt and pepper to taste.
  • Add bell peppers, basil, cucumber, chicken, and noodles to bowl; toss with dressing. Serve noodle salad with lime wedges.

Nutrition Facts : Calories 554 g, Fat 18 g, Fiber 2 g, Protein 50 g

CHICKEN AND MANGO SOBA SALAD WITH PEANUT DRESSING



Chicken and Mango Soba Salad With Peanut Dressing image

Japanese buckwheat noodles are usually served cold or in a hot soup, but here, they're given a bright jolt of color and texture. Delightfully chewy soba noodles are combined with chicken, mango, snap peas, cucumber and a spicy peanut dressing for a great warm-weather lunch that's also picnic-friendly. Serve it alongside any grilled meat or fish, or leave the chicken out to make it vegetarian. To make this ahead, prepare all the salad components in advance, but wait until serving time to combine to keep flavors and textures vibrant.

Provided by Susan Spungen

Categories     dinner, lunch, quick, noodles, poultry, vegetables, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 17

1/2 cup smooth peanut butter, natural or regular
1/4 cup hot water
3 tablespoons low-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 tablespoon finely grated fresh ginger
1 tablespoon lime juice (from 1 lime)
1/2 teaspoon Sriracha or other hot sauce
Kosher salt and black pepper
1/2 teaspoon granulated sugar (optional)
10 ounces sugar snap peas (about 2 cups)
8 ounces soba noodles
2 cups shredded cooked chicken
1 small or 1/2 large mango, peeled and thinly sliced
2 mini cucumbers, thinly sliced (or 1/2 English cucumber)
1 cup loosely packed fresh cilantro leaves
2 Fresno chiles, thinly sliced

Steps:

  • Bring a large pot of water to a boil. In a medium bowl, whisk peanut butter, hot water, soy sauce, rice wine vinegar, sesame oil, ginger, lime juice and Sriracha until smooth. Season to taste with salt. Add sugar, if using, and stir. Set aside.
  • Drop the snap peas into the boiling water and cook until they just turn bright green, about 30 seconds. Using a mesh strainer or a spider (leave the water in the pot), transfer to a colander and rinse under cold water until cool. Drain and slice each pea lengthwise into 2 or 3 pieces. Set aside.
  • Return water to a boil and cook soba noodles according to package instructions. Drain and rinse under cold water until cool (if noodles get sticky, rinse again with cool water).
  • In a large serving bowl, toss noodles with the chicken, mango and peanut dressing. Add two-thirds of the snap peas, cucumbers, cilantro and chiles, reserving the rest for garnish. Season to taste with salt and pepper.
  • When ready to serve, top with remaining snap peas, cucumbers, cilantro and chiles and serve immediately.

COLD SOBA NOODLE SALAD WITH CREAMY SESAME DRESSING



Cold Soba Noodle Salad with Creamy Sesame Dressing image

Cool, light and loaded with fresh vegetables, this salad makes a perfect summer meal. Nutty buckwheat noodles and tangy dressing make it rich and satisfying, too. The dressing can be made a day ahead and chilled-just give it a good shake before serving.

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 13

1/4 cup sesame seeds
2 ears corn, shucked
1/2 cup vegetable oil
1/4 cup fresh lemon juice (from about 2 lemons)
1/4 cup soy sauce
4 teaspoons packed light brown sugar
1 teaspoon chile-garlic sauce
One 2-inch piece ginger, peeled and thinly sliced into half moons
One 9.5-ounce package dried buckwheat soba noodles
2 cups small sprigs watercress, thick stems trimmed
12 cherry tomatoes, halved
1 avocado, diced
1/2 English cucumber, halved and thinly sliced into half moons

Steps:

  • Bring a large pot of water to a boil.
  • Spread the sesame seeds in a medium skillet over medium heat, and toast until golden brown, shaking the pan occasionally, 4 to 5 minutes. Let cool, about 10 minutes.
  • Meanwhile, add the corn to the boiling water, and cook for 4 to 5 minutes. Remove the corn to a colander, reserving the boiling water for later use, and run the corn under cold water to cool. Cut the kernels from the cobs; set aside.
  • Transfer the sesame seeds to a blender and grind for 15 seconds. Add the oil, and puree until smooth and emulsified, about 15 seconds. Add the lemon juice, soy sauce, sugar, chile-garlic sauce and ginger, and blend for another 15 seconds.
  • Add the soba noodles to the boiling water, and cook until the noodles no longer have a hard, chalky bite but are still springy, 3 to 4 minutes. Strain the noodles in a colander, and run them under cold water to stop the cooking quickly. When the noodles are completely cool, shake the colander vigorously to remove as much water as possible (if the noodles are too wet, they will dilute the dressing).
  • Divide the noodles among four bowls. Drizzle the dressing over the noodles (use all of the dressing, as the noodles will soak it up). Top with the corn, watercress, tomatoes, avocados and cucumbers. Toss before eating.

SOBA SALAD



Soba Salad image

For most people, even experienced cooks, weeknight dinners are not so much a result of careful planning but of what's on hand - and what can be accomplished fairly quickly. Noodles of all kinds are easy and beloved. But soba noodles, a Japanese staple, are special: they usually take no more than 3 to 4 minutes to cook and, because they're made from buckwheat, have a slightly firm texture and a nutty flavor. Traditionally, soba are served hot and cold, making them a flexible partner for almost any fresh ingredients you have in the kitchen. In this case, they are paired with shelled frozen edamame, carrots and spinach and a light dressing.

Provided by Mark Bittman

Categories     quick, salads and dressings, times classics, main course, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 12

Salt
freshly ground pepper
3 to 4 ounces soba noodles
1 carrot, peeled and finely chopped
2 cups edamame (frozen are fine)
2 to 3 tablespoons soy sauce
Juice of one lime
2 tablespoons white or light miso
1 tablespoon mirin or 1 teaspoon sugar, or to taste
1 10-ounce package fresh spinach, washed and trimmed
1/4 cup chopped scallion
1 tablespoon freshly grated ginger

Steps:

  • Bring a large pot of water to a boil and salt it. Drop in the noodles and carrot and cook until tender, 2 to 4 minutes; add the edamame for about 15 to 30 seconds just to warm, then drain everything in a colander. Set aside.
  • In a large salad bowl, whisk together the soy sauce, lime juice, miso and mirin or sugar. Add spinach, noodles, carrot, edamame, scallion, and toss; then taste and season with salt and pepper as needed. Garnish with grated ginger at the table.

Nutrition Facts : @context http, Calories 208, UnsaturatedFat 1 gram, Carbohydrate 33 grams, Fat 4 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 0 grams, Sodium 1134 milligrams, Sugar 4 grams

SOBA NOODLE SALAD WITH PEANUT DRESSING



Soba Noodle Salad with Peanut Dressing image

Whip up a refreshing side dish with this easy recipe for soba noodle salad loaded with veggies and tossed with homemade peanut dressing.

Provided by Kelly Senyei

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

12 ounces soba noodles
1 medium cucumber, diced
1 medium carrot, sliced into thin matchsticks
1 medium red bell pepper, diced
Unsalted roasted peanuts, crushed, for garnish
Cilantro leaves, for garnish (optional)
1/3 cup creamy peanut butter
1/4 cup low-sodium soy sauce
2 tablespoons fresh lime juice
2 tablespoons sesame oil
1/4 cup honey
2 teaspoons minced garlic

Steps:

  • Make the salad: Bring a large pot of water to a boil. Add the soba noodles and cook until al dente according to the package directions. Drain the noodles and reserve 1/4 cup of the cooking water.
  • Transfer the noodles to a large bowl; add the cucumbers, carrots and bell peppers.
  • Make the dressing: In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, sesame oil, honey, garlic and the reserved cooking water until creamy.
  • Add the dressing to the bowl with the noodles and toss to combine. Garnish with crushed peanuts and cilantro. Serve warm, chilled or at room temperature.

SOBA SALAD WITH MISO DRESSING



Soba Salad With Miso Dressing image

Superfast veggie dinner or side dish. Courtesy of Mark Bittman, the Minimalist, from the October 1 2009 NY Times. He's not sure whether to call this a warm salad or a room-temperature noodle dish. I love edamame beans, and buying them frozen is fine for this dish. Pick up a bag of pre-washed spinach for this too. Tossing the spinach with the warm noodles and veggies should wilt the spinach, or stir fry them together in a little water to wilt a bit more. Soba noodles are a staple of Japan. They have a slightly firm texture and nutty flavor.

Provided by Kumquat the Cats fr

Categories     Low Cholesterol

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

3 -4 ounces soba noodles
1 carrot, peeled and finely chopped
2 cups edamame (frozen are fine)
3 -4 tablespoons soy sauce
1 lime, juice of
2 tablespoons miso (white or light)
1 tablespoon mirin or 1 teaspoon sugar, to taste
1 (10 ounce) package spinach, fresh washed and trimmed
1/4 cup scallion, chopped
salt and pepper, to taste
1 tablespoon ginger, freshly grated

Steps:

  • Bring a large pot of water to a boil and salt it. Drop in the noodles and carrot and cook until tender, 2 to 4 minutes; add the edamame for about 30 seconds to 1 minute just to warm, then drain everything in a colander. Set aside.
  • In a large salad bowl, whisk together the soy sauce, lime juice, miso and mirin or sugar. Add spinach, noodles, carrot, edamame, scallion and toss; then taste and season with salt and pepper as needed. Garnish with grated ginger at the table.

SOBA NOODLE-VEGETABLE SALAD



Soba Noodle-Vegetable Salad image

This salad is very lightly dressed, so as not to compete with the strong flavors of the Sate's peanut sauce.

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.

SEARED TUNA, SOBA NOODLE AND CUCUMBER SALAD BENTO BOX



Seared Tuna, Soba Noodle and Cucumber Salad Bento Box image

Provided by Anne Burrell

Categories     main-dish

Time 1h20m

Yield 2 servings

Number Of Ingredients 21

6 medium cloves garlic, finely grated
One 3-inch piece fresh ginger, peeled and finely grated
3 scallions, thinly sliced on the bias, whites finely chopped and greens set aside for garnish
3/4 cup soy sauce
3/4 cup rice-wine vinegar
1 tablespoon chile-garlic sauce, such as Huy Fong brand
Two 6-ounce tuna steaks
Canola oil, for searing
Kosher salt
1 small bunch broccoli, crowns cut into small florets, stems peeled and cut into 1/2-inch slices
3 ounces dried soba (1 bundle)
1/2 medium carrot, julienned
2 tablespoons fresh edamame or frozen shelled edamame, thawed
2 tablespoons fish sauce
2 tablespoons rice-wine vinegar
1 tablespoon maple syrup
1 1/2 teaspoons chile-garlic sauce
1/2 garlic clove, finely grated
1/2 English cucumber, peeled, seeded and diced small
1 teaspoon black sesame seeds
1 teaspoon white sesame seeds

Steps:

  • For the marinade and sauce: Combine the garlic, ginger and scallion whites in a medium bowl along with the soy sauce, vinegar and chile-garlic sauce. Mix well to combine. Pour half the sauce into a shallow dish with the tuna steaks and let marinate for approximately 20 minutes, flipping halfway through. Reserve the remaining marinade separately to use as a sauce for the noodles.
  • For the noodles: Fill a large pasta pot with a perforated insert with heavily salted water and bring to a boil. (Alternatively, use a large pot with a small heatproof colander lowered into it.) Prepare an ice bath in a medium bowl and season with a pinch of salt; set aside.
  • Add the broccoli florets to the boiling water and cook until bright green, 1 to 2 minutes. Lift the insert and drain away excess water. Transfer the broccoli to the ice bath. Return the insert to the pot with the boiling water. Drain the broccoli and transfer to a small sheet pan or plate lined with paper towels.
  • Cook the noodles in boiling water until tender, stirring occasionally, 4 to 5 minutes. Remove the insert, draining the excess water, and pour the noodles into a large bowl. Dress the noodles with the reserved marinade. Add the carrots, broccoli and edamame and toss to combine.
  • For the cucumber salad: Mix together the fish sauce, vinegar, maple syrup, chile-garlic sauce and garlic in a small bowl. Toss with the cucumbers and set aside.
  • Toast the black and white sesame seeds in a dry skillet over medium heat until slightly fragrant, about 3 minutes. Remove the seeds to a bowl.
  • Wipe out the skillet with a paper towel. Increase the heat to medium-high and lightly coat with about 1 tablespoon canola oil. When the oil glistens, remove the pan from the heat and set the tuna steaks in the oil; you should hear a sizzle. (Reserve the tuna marinade.)
  • Return the pan to the heat and sear the tuna for about 30 seconds on each side. Turn off the burner and pour in about half the reserved tuna marinade, turning the steaks to coat. Return the pan to medium heat, bring the marinade to a simmer and cook for about 1 minute. Remove the steaks from the heat and let rest for a few minutes before slicing across the grain. Return the pan to low heat to keep the sauce warm
  • Add the soba noodle salad, cucumbers and sliced tuna to the bento box sections. Garnish the tuna and cucumbers with the toasted sesame seeds and the soba noodle salad with the scallion greens. Serve with the warm sauce.

SKILLET SOBA, BAKED TOFU AND GREEN BEAN SALAD WITH SPICY DRESSING



Skillet Soba, Baked Tofu and Green Bean Salad With Spicy Dressing image

You can make this salad with wide rice noodles, but I love the nutty flavor and wholesomeness of buckwheat soba.

Provided by Martha Rose Shulman

Categories     weekday, salads and dressings

Time 45m

Yield Serves 6

Number Of Ingredients 20

1/2 pound tofu
1 tablespoon low-sodium soy sauce
1 teaspoon minced ginger
1 garlic clove, minced
1 teaspoon agave nectar
1 tablespoon canola, rice bran oil or grape seed oil
1 teaspoon dark sesame oil
1/2 pound green beans, trimmed and cut into 1-inch lengths (about 2 cups)
Salt to taste
3/4 pound soba noodles
1/4 cup dark sesame oil
1 tablespoon of the tofu marinade
2 tablespoons rice vinegar
1 garlic clove, minced or pureed
2 teaspoons minced ginger
1/2 teaspoon hot chile oil or 1/8 to 1/4 teaspoon cayenne pepper (to taste)
1 tablespoon soy sauce
1/3 cup buttermilk
1/4 to 1/2 cup chopped cilantro (to taste)
1 tablespoon lightly toasted sesame seeds or black sesame seeds

Steps:

  • Make the baked tofu: Preheat the oven to 375 degrees. Line a sheet pan with parchment. Pat the tofu dry with paper towels and cut into dominoes, about 1/3 inch thick. In a large, wide bowl whisk together all of the marinade ingredients for the tofu. Pat each piece of tofu with paper towels, then dip into the marinade, making sure to coat both sides. Transfer to the baking sheet. Bake for 7 to 10 minutes, until the edges are just beginning to color and the marinade sets on the surface of the tofu. Remove from the heat and keep warm.
  • Bring 3 or 4 quarts of water to a boil in a large pot. Add salt to taste and the green beans. Boil 5 minutes and using a slotted spoon or skimmer, transfer to a bowl of cold water and drain. Set aside.
  • Bring the water back to a boil. Add the soba gradually, so that the water remains at a boil, and stir once with a long-handled spoon or pasta fork so that the noodles don't stick together. Wait for the water to come back up to a rolling boil - it will bubble up, so don't fill the pot all the way - and add 1 cup of cold water. Allow the water to come back to a rolling boil and add another cup of cold water. Allow the water to come to a boil one more time and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Drain and toss with 2 tablespoons of the sesame oil. (If using rice noodles, boil 5 to 6 minutes without adding the water, until cooked al dente).
  • Whisk together 1 tablespoon of the tofu marinade, the rice vinegar, garlic, ginger, hot chile oil or cayenne, soy sauce, remaining sesame oil and buttermilk. Pour over the noodles, add the beans, tofu and cilantro, and gently toss together.
  • Heat a wide skillet over medium-high heat and add the noodle salad. Toss in the pan until heated through and serve.

Nutrition Facts : @context http, Calories 362, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 15 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 715 milligrams, Sugar 3 grams, TransFat 0 grams

SHRIMP AND SOBA NOODLE SALAD



Shrimp and Soba Noodle Salad image

I fell in love with the Panera Bread® Shrimp and Soba Salad, decided to recreate it myself, and fell in love with my recipe. This is now one of my favorites!

Provided by Chantal Rogers

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 18

¼ cup miso paste
¼ cup canola oil
2 tablespoons rice vinegar, or more to taste
1 tablespoon grated orange zest
1 tablespoon orange juice
1 tablespoon grated fresh ginger root
1 teaspoon mirin (Japanese sweet wine)
1 teaspoon peanut butter
1 teaspoon chile garlic sauce
1 (8.8 ounce) package dried soba noodles
2 cups baby spinach
1 cup carrots, cut into matchstick-size pieces
½ cup shredded cabbage
½ cup sliced snow peas
8 cherry tomatoes
16 cooked shrimp, peeled and deveined
2 green onions, finely chopped
1 tablespoon toasted sesame seeds

Steps:

  • Whisk miso paste, canola oil, rice vinegar, orange zest, orange juice, ginger, mirin, peanut butter, and chile garlic sauce together in a bowl until dressing is blended.
  • Bring water to a boil in a large pot. Stir in soba noodles and return water to a boil. Boil noodles until tender, 5 to 8 minutes. Drain noodles in a colander under cold running water until cool, about 1 minute. Toss cooked soba noodles with 1/2 of the miso dressing in a large bowl until thoroughly coated.
  • Divide spinach among 4 serving bowls; top each with 1/4 of the dressed noodles. Divide carrots, cabbage, snow peas, and cherry tomatoes among each bowl; top each with 4 shrimp. Drizzle remaining miso dressing onto each bowl to taste; sprinkle with green onions and toasted sesame seeds.

Nutrition Facts : Calories 451.6 calories, Carbohydrate 61.2 g, Cholesterol 39 mg, Fat 17.8 g, Fiber 3.8 g, Protein 17.6 g, SaturatedFat 1.7 g, Sodium 1236.7 mg, Sugar 4.7 g

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

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

PEANUT SOBA NOODLE SALAD



Peanut Soba Noodle Salad image

Provided by Guy Fieri

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 15

Kosher salt
1 pound white soba noodles
Sesame oil, for drizzling over noodles
1/2 cup toasted sesame oil
2 tablespoons minced garlic
1 tablespoon minced fresh ginger
3/4 cup creamy peanut butter
1/3 cup low-sodium soy sauce
3 tablespoons honey
3 tablespoons seasoned rice vinegar
2 tablespoons Sriracha
Kosher salt and freshly cracked black pepper
1 cup julienned carrots
1 cup sliced scallions
1/2 cup chopped roasted peanuts

Steps:

  • For the soba noodle salad: Bring a large pot of salted water to a boil over high heat. Cook the soba noodles until just tender according to package directions, 6 to 7 minutes. Reserving 1/4 cup of the cooking water, drain and run the noodles under cool water to stop cooking and ensure they stay firm. Drizzle with a little sesame oil and toss so they don't stick together. Set aside.
  • For the peanut dressing: Place the sesame oil in a large saute pan over medium-high heat. Add the garlic and ginger and lightly saute (take care to not overheat as the sesame oil burns easily). You just want to gently warm and infuse the oil to cook the garlic and ginger, about 2 minutes. Add to a blender with the peanut butter, soy sauce, honey, rice vinegar, Sriracha and reserved soba cooking water (hot). Blend until completely smooth. Taste and season with salt and pepper. Mix together the carrots and scallions with the noodles in a large mixing bowl. Dress with the peanut dressing then serve garnished with the chopped roasted peanuts.

SOBA NOODLE SALAD



Soba Noodle Salad image

Provided by Food Network

Number Of Ingredients 12

1/4 cup Dashi or defatted chicken stock
2 tablespoons low-sodium soy sauce
1/4 cup rice vinegar
1 tablespoon sugar
1 teaspoon Asian sesame oil
7 ounces dried soba noodles
1/2 or so cup finely julienned daikon or breakfast radishes
1 cup daikon radish sprouts, loosely packed
1 small onion, cut in half, thinly sliced, rinsed, and drained
2 tablespoons finely chopped green onion
1 tablespoon sesame seeds, toasted
Japanese seven-spice powder, to taste (optional)

Steps:

  • Combine the dressing ingredients in a small bowl and set aside.
  • Bring 2 quarts of lightly salted water to a boil in a large pot over high heat. Separate the noodles and drop them into the boiling water, stirring once or twice. When the water begins to boil, add 1 cup of cold water. Repeat this procedure twice cooking until the noodles are just tender, about 3 to 4 minutes. Drain in a colander. Rinse with cold water until completely cooled, rubbing gently with hands to remove all surface starch and drain well.
  • Toss the noodles with the dressing and arrange the daikon, sprouts, onion, green onions, sesame seeds, and a dash of seven-spice powder over the top.

SESAME SOBA NOODLE AND VEGETABLE SALAD



Sesame Soba Noodle and Vegetable Salad image

Categories     Salad     Pasta     Vegetable     Spring     Bon Appétit

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.

SOBA NOODLE SALAD WITH CHICKEN AND SCALLIONS



Soba Noodle Salad with Chicken and Scallions image

Soba is made from buckwheat, a gluten-free grain, so it's good for people with celiac disease. Some brands of soba also contain wheat -- check the ingredient list.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 10

3/4 pound gluten-free soba (Japanese buckwheat noodles)
1/4 cup gluten-free soy or tamari sauce
2 tablespoons rice vinegar
1 tablespoon vegetable oil
1 teaspoon sugar
1 garlic clove, minced
1 teaspoon finely grated peeled fresh ginger
3/4 pound shredded cooked chicken
6 scallions, thinly sliced
2 1/4 cups thinly sliced red cabbage

Steps:

  • In a large pot of boiling water, cook soba according to package instructions. Meanwhile, in a large bowl, combine soy sauce, vinegar, oil, sugar, garlic, and ginger.
  • Drain soba, rinse with cold water, and drain again. Transfer to bowl with soy mixture and toss. Add chicken, scallions, and cabbage and toss to combine.

Nutrition Facts : Calories 505 g, Fat 8 g, Fiber 5 g, Protein 38 g

SOBA NOODLE SALAD WITH CUCUMBER AND MANGO



Soba Noodle Salad with Cucumber and Mango image

Categories     Salad     Fruit     Pasta     Vegetable     Appetizer     Super Bowl     Mango     Cucumber     Winter     Party     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 15

3/4 cup rice vinegar
1/4 cup sugar
3/4 teaspoon salt
3 large garlic cloves, chopped
1 red jalapeño or serrano chile, seeded, chopped
3 tablespoons fresh lime juice
1 tablespoon oriental sesame oil
1 1/2 teaspoons grated lime peel
12 ounces green soba or chuka soba (Japanese-style) noodles
1 large English hothouse cucumber, halved lengthwise, thinly sliced crosswise
1 large ripe mango, peeled, halved, pitted, thinly sliced crosswise
1 cup chopped fresh basil
1 cup chopped fresh mint
1 cup chopped toasted salted peanuts
Lime wedges

Steps:

  • Warm vinegar, sugar, and salt in small saucepan over medium heat, stirring occasionally until sugar dissolves, about 1 minute. Stir in garlic and jalapeño. Cool. Mix in lime juice, sesame oil, and lime peel.
  • Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Rinse under cold water; drain again. Transfer noodles to dish-towel-lined platter to drain. Transfer noodles to large bowl. Add dressing and toss to coat. (Can be prepared 6 hours ahead. Cover and refrigerate.)
  • Add cucumber, mango, basil, and mint to noodles and toss gently. Arrange salad on platter. Sprinkle with chopped peanuts. Garnish with lime wedges. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

JAPANESE SOBA NOODLE SALAD



Japanese Soba Noodle Salad image

Traditionally, this soba noodle salad is served cold. Mirin is a sweet wine that can be found in most Asian grocery stores. I do not know of any substitute.

Provided by JOSIE

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 10

1 pound soba noodles
½ tablespoon olive oil, or to taste
1 (1 1/2 inch) piece ginger root, minced
1 clove garlic, minced
2 tablespoons miso paste
2 tablespoons fresh lime juice
1 tablespoon mirin
3 green onions, chopped
2 tablespoons sesame seeds
1 tablespoon chopped cilantro, or to taste

Steps:

  • Bring lightly salted water to a boil in a large pot. Add soba noodles; cook, stirring occasionally until tender, about 5 minutes. Drain and rinse with cold water. Set aside.
  • Heat olive oil in a skillet over medium heat. Cook and stir ginger and garlic until golden brown, about 3 minutes. Remove from heat.
  • Mix ginger, garlic, miso paste, lime juice, and mirin together in a small bowl. Pour salad dressing mixture over soba noodles. Top with green onions, sesame seeds, and cilantro. Chill until serving.

Nutrition Facts : Calories 456.2 calories, Carbohydrate 91.3 g, Fat 5.3 g, Fiber 1.4 g, Protein 18.5 g, SaturatedFat 0.8 g, Sodium 1225.2 mg, Sugar 2.2 g

SIMPLE SOBA NOODLE SALAD



Simple Soba Noodle Salad image

I had this at a baby shower and just had to get the recipe. It is very easy to make and does not take a lot of time to prepare. I hope you enjoy.

Provided by KimmieCat1

Categories     Asian

Time 20m

Yield 2 salads, 2 serving(s)

Number Of Ingredients 9

8 ounces soba noodles
3/4 cup carrot, shredded
1/2 cup peanuts, chopped
1/4 cup green onion, diced
1 tablespoon sesame oil
6 tablespoons rice wine vinegar
4 tablespoons sugar
1/4 cup soy sauce
1/4 cup sesame oil

Steps:

  • 1. Prepare the dressing by combining the rice wine vinegar, sugar, soy sauce, and 1/4 cup sesame oil.
  • 2. Cook the noodles for about 5 minutes. Dry really well and mix with the carrots, peanuts, green onion, & 1 tablespoon of sesame oil.
  • 3. Mix the salad with the dressing and serve.

Related Topics