SOBA NOODLES WITH VEGETABLES AND MINT
Made with buckwheat flour, soba noodles have a nutty flavor; look for them at Asian grocers and supermarkets.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Number Of Ingredients 11
Steps:
- Prepare an ice-water bath; set aside. Bring a large (8-quart) pot of water to a boil; add salt. Add peas; cook until bright green and crisp-tender, about 2 minutes. Using a slotted spoon, immediately transfer peas to ice-water bath to stop the cooking; drain. Return water to a boil; cook noodles according to package instructions. Drain. Rinse noodles with cold water; drain.
- Transfer noodles to a large bowl. Add oils; toss to combine.Add reserved peas, the carrots, ginger, scallions, tamari soy sauce, and mint; season with pepper. Toss to combine. Serve at room temperature.
SOBA NOODLES WITH VEGETABLES AND MINT
I'm always up for trying new things- and since I have never had soba noodles before, I can't wait to try this!
Provided by BeccaB3c
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Prepare an ice-water bath; set aside.
- Bring a large (8 quart) pot of water to a boil; add salt.
- Add peas; cook until bright green and crisp-tender, about 2 minutes.
- Using a slotted spoon, immediately transfer peas to ice-water bath to stop the cooking; drain.
- Return water to a boil; cook noodles according to package instructions.
- Drain- Rinse noodles with cold water; drain.
- Transfer noodles to a large bowl.
- Add oils; toss to combine.
- Add reserved peas, the carrots, ginger, scallions, tamari soy sauce, and mint; season with pepper.
- Toss to combine- Serve at room temperature.
Nutrition Facts : Calories 410, Fat 9.9, SaturatedFat 1.6, Sodium 954.3, Carbohydrate 73.1, Fiber 3.5, Sugar 2.7, Protein 14.6
ASIAN NOODLE SALAD WITH PEANUTS AND MINT
This cool dish is full of flavor and so light. Scallions, cucumber, and chopped peanuts add crunch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook noodles until tender according to package instructions. Drain, then rinse under cold water to stop the cooking. Drain well.
- In a small bowl, whisk together soy sauce, lime juice, and oil. In a large bowl combine noodles, scallions, cucumber, peanuts, and mint. Toss noodle mixture with sauce, garnish with additional mint, and serve.
SOBA NOODLE AND STEAK SALAD WITH GINGER-LIME DRESSING
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
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.
SALMON SOBA NOODLES WITH PONZU-SCALLION SAUCE
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
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.
SOBA NOODLES WITH SWEET GINGER SCALLION SAUCE
Pretty simple and straightforward. Can be served as a side or easy main dish. May be eaten cold or hot. Note: I believe this recipe originated in David Chang "Momofuku" cookbook.
Provided by gailanng
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Whisk together the ingredients for Sweet Ginger Scallion sauce in the bowl. Set aside for 10 -15 minutes for the flavors to develop.
- To the cooked noodles, add the sweet scallion sauce, sesame seeds and toss the noodles to coat, checking the seasoning. Sprinkle lime juice, if desired, and topping with julienned cucumber, giving one final toss.
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