SOBA NOODLE SALAD RECIPE RECIPES

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DANG COLD ASIAN NOODLE SALAD RECIPE - FOOD NETWORK



Dang Cold Asian Noodle Salad Recipe - Food Network image

Provided by Guy Fieri

Categories     main-dish

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 17

1 package soba noodles
1 teaspoon sesame oil
2 tablespoons rice wine vinegar
3 tablespoons soy sauce
1 teaspoon hot chili oil
1 tablespoon hoisin sauce
5 tablespoons extra-virgin olive oil
1 carrot, thinly sliced or julienned
2 celery stalks, thinly sliced or julienned
5 green onions, bottom 4 inches, thinly sliced
1/2 cup thinly sliced napa cabbage
1/2 red bell pepper, thinly sliced or julienned
1/2 cup julienned bok choy
1 cup bean sprouts, optional
3 tablespoons minced fresh cilantro leaves
3 tablespoons sesame seeds, toasted, for garnish
4 tablespoons unsalted peanuts, for garnish

Steps:

  • In a medium stock pot, boil water, add salt and cook noodles. When finished, place noodles in an ice water bath to cool. Drain and set aside.
  • In a medium bowl combine, sesame oil, vinegar, soy sauce, hot chili oil, hoisin and extra-virgin olive oil. Mix thoroughly and then combine prepared vegetables and noodles.
  • Garnish with sesame seeds and peanuts.

SESAME SOBA NOODLES RECIPE | RACHAEL RAY | FOOD NETWORK



Sesame Soba Noodles Recipe | Rachael Ray | Food Network image

Provided by Rachael Ray : Food Network

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 13

Salt
1/2 pound soba, or whole-wheat linguine or spaghetti
1/4 cup honey
1/4 cup soy sauce
2 tablespoons rice vinegar or sherry vinegar
2 teaspoons toasted sesame oil
One 2-inch piece fresh ginger, peeled and grated
1 large clove garlic, grated or finely chopped
1/3 cup olive oil or vegetable oil
1 cup frozen shelled edamame, thawed
2 large carrots, coarsely grated
1 small bunch scallions, very thinly sliced on an angle
3 tablespoons mixed black sesame seeds and toasted white sesame seeds

Steps:

  • Bring a pot of salted water to a boil. Add the soba and cook until al dente. Drain. 
  • Meanwhile, combine the honey, soy sauce, vinegar, sesame oil, ginger and garlic in a large bowl. Whisk in the olive oil. Add the edamame, carrots, scallions and soba to the bowl and toss to combine. Garnish with the sesame seeds.

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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).
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