Asian Soba Salad Recipes

SOBA NOODLE SALAD WITH SOY DRESSING

Steps:

• In a large pot, fill with enough water to cover the pasta once added and bring to a boil. Cook the soba noodles according to the manufacturer's instructions, about 4 minutes.
• Drain and transfer noodles immediately into an ice bath to stop the cooking process. Drain the cooled noodles and lightly dry on a paper towel.
• In a large bowl, combine soba noodles and all of the cut vegetables and set aside.
• In a medium-sized bowl, whisk together all of the soy dressing ingredients except for the sesame oil and grapeseed oil.
• Gradually add the sesame oil and whisk until combined. Then slowly add the grapeseed oil and whisk until combined into an emulsified dressing.
• Pour dressing over the soba salad and add sesame seeds and cilantro, toss to combine.

SOBA NOODLE SALAD WITH SESAME GINGER SOY VINAIGRETTE

Steps:

• Bring a large pot of salted water to boil and add soba noodles. Cook according to package instructions adding the green beans 2 minutes before the end of cooking time.
• Drain noodles and green beans in a strainer and rinse with cold water to stop cooking process. (This keeps the beans bright green.)
• In the bottom of a medium bowl, whisk together the vinaigrette: lime juice, soy sauce, sugar, ginger, sesame oil, and sambal oelek (chili paste).
• Add the soba noodles and green beans to the bowl with the vinaigrette along with the grated carrot, scallions, and black roasted sesame seeds.
• Toss well to coat and season with salt and pepper to taste before serving.

SOBA NOODLE SALAD

Steps:

• In a medium bowl, whisk in rice wine vinegar, garlic, ginger, low sodium soy sauce, brown sugar, sesame oil, honey plus the optional lime zest. Set aside.
• In a large salad bowl, add noodle, bell pepper, edamame, cucumber, green onions, cilantro, and carrots. Pour in the dressing, stir until well combined.
• Serve immediately with crushed peanuts or put in the fridge for about 15-30 minutes to serve cold.

HEALTHY AND FLAVOR-FILLED SOBA SALAD

Steps:

• Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, then drain. Meanwhile, combine the honey, soy sauce, vinegar, garlic, ginger and chile in a large bowl, then whisk in the oil. Add the cabbage, edamame, scallions and noodles, and toss to combine. Sprinkle with the sesame seeds.