Best Spicy Soba Noodles Recipes

SWEET AND SPICY TOFU WITH SOBA NOODLES

Steps:

• Drain the tofu in a colander, or dry on paper-towel lined plate while you prep the remaining ingredients, about 10 minutes. Meanwhile, bring a small pot of water to a boil for the soba noodles.
• Cut tofu into 1-inch cubes. Heat a cast-iron skillet over medium-high heat. Add the vegetable oil and 1 tablespoon of the sesame oil. When the oil shimmers, add the tofu in a single layer, in batches if needed and cook until golden on all sides, turning as needed when the tofu releases easily from the pan, about 8 to 10 minutes total. Lift the tofu out of the pan with a spatula and transfer to a new paper-towel-lined plate.
• Meanwhile, cook the soba in boiling water for 5 to 8 minutes (or according to package directions), until just al dente, stirring frequently. Drain and rinse in cold water until the noodles no longer feel sticky.
• Add garlic, ginger and whites of the onions to the skillet, along with the remaining tablespoon sesame oil, reduce the heat to medium, and cook until the oil is fragrant, stirring constantly, about 1 minute.
• Add cooked and drained soba noodles to the pan, along with soy sauce, sugar, black pepper, red pepper and reserved green onions; toss together until the noodles are coated. Gently toss in the tofu until all the pieces are covered in the sauce.
• Remove from the heat, and sprinkle cucumber, radish and cilantro on top. Serve warm or at room temperature, with lime.

SPICY SOBA NOODLES WITH SHIITAKES AND CABBAGE

Steps:

• Stir together all sauce ingredients until brown sugar is dissolved, then set aside.
• Toast sesame seeds in a dry 12-inch heavy skillet (not nonstick) over medium heat, stirring, until pale golden, then transfer to a small bowl.
• Heat oil in skillet over medium-high heat until it shimmers, then sauté ginger and garlic, stirring, until fragrant, about 30 seconds. Add shiitakes and sauté, stirring frequently, until tender and starting to brown, about 6 minutes. Reduce heat to medium, then add cabbage and most of scallions (reserve about a tablespoon for garnish) and cook, stirring occasionally, until cabbage is crisp-tender, about 6 minutes. Add sauce and simmer 2 minutes.
• While cabbage is cooking, cook soba and edamame together in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until noodles are just tender, about 6 minutes. Drain in a colander and rinse under cool water to stop cooking and remove excess starch, then drain well again. Transfer to a large bowl and toss with sesame seeds and vegetable mixture. Serve sprinkled with reserved scallions.

SPICY SOBA NOODLES WITH CHICKEN AND PEANUT SAUCE

Steps:

• Shave carrot lengthwise into thin strips using a vegetable peeler.
• Combine 1/3 cup broth, peanut butter, ginger, soy sauce, honey, pepper, and garlic; stir with a whisk until smooth.
• Place chicken in a large saucepan; add 1 2/3 cups broth. Bring to a boil. Reduce heat, and simmer 4 minutes or until chicken is done. Remove from heat; let stand 20 minutes. Drain; cut chicken into 2-inch pieces. Combine carrot, peanut sauce, chicken, and noodles in a large bowl; toss to coat. Sprinkle with onions and peanuts.

SPICY COLD SOBA NOODLES

Steps:

• Place soy sauce in a saucepan over medium heat, add brown sugar and bring to a boil. Turn heat to low, stir in molasses, and return to simmer. Transfer to a mixing bowl. Add sesame oil, tahini, chili oil, and vinegar, and whisk to combine. Season to taste with salt, if desired.
• Bring a large pot of salted water to a rapid boil. Add noodles, bring back to a boil, and cook, stirring occasionally, until they just begin to soften, about 3 minutes. (Soba noodles can overcook very quickly, so stay nearby.)
• Have ready a large bowl of iced water. Drain noodles, plunge in iced water, and drain again. Place in a colander and rinse well under cold running water. Combine noodles and sauce, toss well with scallions, and chill. Serve in small nests on lettuce-lined plates with Chopped Tofu and Parsley.

SPICY COLD SOBA NOODLES

Steps:

• Bring soy sauce to a boil in a small saucepan over medium-high heat. Reduce heat to medium-low and simmer until reduced by half, 10 to 15 minutes. Remove soy sauce from the heat and stir in molasses.
• Whisk sesame oil, tahini, balsamic vinegar, and chili oil together in a medium mixing bowl. Slowly whisk in soy sauce mixture. Stir in 1/2 of the scallions.
• Bring a large pot of lightly salted water to a boil. Add soba noodles and cook, stirring occasionally, until tender yet firm to the bite, about 3 minutes. Immediately drain and rinse thoroughly in cold water.
• Combine noodles and sauce. Sprinkle remaining scallions and sesame seeds over top and refrigerate until cold, at least 30 minutes.

SPICY COLD SOBA NOODLES

Steps:

• Heat soy sauce until reduced by half.
• Turn to low and add molasses.
• Warm briefly and transfer to bowl.
• Add remaining ingredients except noodles.
• Add salt to taste.
• Boil noodles about 3 minutes.
• Drain and plunge in ice water.
• Drain and rinse.
• Combine with sauce and chill.

SPICY TAHINI SAUCE WITH KALE, SEA VEGETABLES, AND SOBA NOODLES

Steps:

• Blend tahini, rice vinegar, soy sauce, 2 tablespoons olive oil, chile-garlic sauce, turmeric, and 2 tablespoons water together in a large bowl with a fork. Add water as needed to get the dressing to a hummus-like consistency; set aside.
• Soak arame seaweed in a pot of lukewarm water for 10 minutes. Place the pot over medium heat and bring the water to a boil; reduce heat to low and simmer the seaweed for 10 minutes. Drain the seaweed.
• Bring a pot of lightly salted water to a boil. Cook soba noodles at a boil until tender yet firm to the bite, 5 to 7 minutes.
• Drain the noodles; set aside.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook and stir garlic in the olive oil until fragrant, about 1 minute.
• Stir ginger and drained seaweed with the garlic; cook and stir 1 minute more.
• Add kale to the skillet; cook and stir until the kale is coated slightly, about 1 minute more. Reduce heat to low, place a cover on the skillet, and simmer together until the kale wilts, 5 to 10 minutes.
• Toss the drained soba noodles in the tahini sauce until coated. Fold the drained seaweed and the kale mixture into the noodles and sauce and toss to coat. Divide among two or four bowls, and serve.

SPICY SOBA NOODLES WITH CHICKEN IN PEANUT SAUCE

Steps:

• Shave carrot lengthwise into thin strips using a vegetable peeler. Combine 1/3 cup broth, peanut butter, ginger, soy sauce, honey, pepper, and garlic; stir with a whisk until smooth. Place chicken in a large saucepan; add 1 2/3 cups broth. Bring to a boil. Reduce heat, and simmer 4 minutes or until chicken is done. Remove from heat; let stand 20 minutes. Drain; cut chicken into 2-inch pieces. Combine carrot, peanut sauce, chicken, and noodles in a large bowl; toss to coat. Sprinkle with onions and peanuts. Yield: 6 servings (serving size: 1 cup)

SPICY ALMOND SOBA NOODLES WITH EDAMAME

Steps:

• Bring a large pot of salted water to a boil over medium-high heat. Add the soba noodles and cook for 6 to 8 minutes, or according to package directions, until they are barely tender. Use tongs to transfer the cooked noodles to an individual-serving bowl, reserving the cooking water in the pot. Return the water to a boil over medium-high heat. Add the edamame and cook until tender, about 5 minutes. Drain and add to the noodles. Meanwhile, toast the almonds in a small, dry skillet over medium-high heat, shaking the pan frequently, until lightly browned and smelling toasty, 2 to 3 minutes. Be careful not to let them burn. Immediately transfer to a plate to cool. When they have cooled, coarsely chop them. To make the dressing, combine the almond butter, vinegar, garlic, and red pepper flakes in a small bowl. Add 2 Tbs. hot water, stirring to mix well. If the dressing seems too thick, add more hot water, a teaspoon at a time, until it has reached the consistency you want. Add salt to taste; add more vinegar if you want the sauce tangier, and more red pepper flakes if you'd like it spicier. Add the dressing to the noodles and edamame, along with the scallion, bell pepper, and chopped almonds. Toss to combine, adding more water if necessary, and eat.

SPICY SOBA NOODLES AND GREEN BEANS

Steps:

• In 3-quart saucepan, cook noodles as directed on package, adding green beans during last 4 minutes of cook time. Drain; pour into large bowl. Cover to keep warm.
• In same saucepan, mix remaining ingredients except peanuts, sesame seed and onions; cook over medium heat, stirring with wire whisk, until smooth and warm.
• Pour sauce over cooked noodles and beans; toss to mix. Sprinkle with peanuts, sesame seed and onions. Serve warm.

SPICY SOBA NOODLES

Steps:

• Reduce soy sauce by 1/2 over high heat.
• Mince scallions.
• Combine other ingredients
• Cook soba noodles for three minutes, plunge in ice water.
• Stir in the sauce and scallions, refrigerate until cold.

SOBA NOODLES WITH SPICY CUMIN LAMB

Steps:

• 1. Cook noodles according to package directions. Drain and rinse; drain well. 2. Combine chicken broth and next 4 ingredients (through 1/4 teaspoon five-spice powder) in a small bowl, stirring with a whisk. 3. Heat a large wok or skillet over medium-high heat. Add lamb; cook 2 1/2 minutes or until browned, stirring to crumble. Remove lamb from pan with a slotted spoon; set aside. 4. Return pan to medium-high heat. Add oil to drippings in pan; swirl to coat. Add cumin and red pepper; cook 30 seconds or until seeds begin to pop, stirring frequently. Add vegetables to pan; cook 5 minutes, stirring frequently. Add lamb and broth mixture; cook 1 1/2 minutes or until liquid is slightly reduced. Serve over noodles.

SPICY ORANGE SOY SCALLOPS WITH SOBA NOODLES

Steps:

• Combine first 7 ingredients in a medium sized bowl. Stir to combine. Add scallops and set aside.
• Bring a large saucepan of water to a boil and add the noodles. When the water begins to foam up, add 1 cup cold water and turn off the heat. Let noodles sit until they are cooked through - about 5 minutes. Drain and set aside.
• Remove the scallops from the marinade and pat dry. In a large non stick saute pan heat the vegetable oil until hot but not smoking. Reduce the heat to medium high and add the scallops and cook until the scallops are golden brown - about 1 1/2 minutes. Turn scallops over and cook until the other side is golden brown and scallops are opaque in the center. Remove scallops from the pan and set aside.
• Over medium high heat, add the snow peas and saute until the snow peas are tender - about 2 - 3 minutes. Add the reserved sauce and bring to a boil. Reduce heat to low and add the reserved soba noodles, tossing to coat the noodles with the sauce.
• Divide noodles and snow peas among 4 shallow bowls or plates. Top with the scallops and garnish with the sliced scallions.