THE BEST SESAME SOBA NOODLES
This noodle side dish is delicious alongside meats and seafood, but it makes a great noodle bowl or light lunch with shredded cabbage, carrots, bean sprouts and more.And even better, you can serve it hot or cold.
Provided by Heidi
Categories Side Dish
Time 20m
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil and cook the soba noodles for 4-5 minutes or just until tender, stirring occasionally so the noodles don't clump. Drain in a colander and rinse well under cold water, tossing to remove the starch.
- While the noodles are cooking, in a medium bowl, whisk together the soy sauce, sesame oil, rice vinegar, sugar, and black pepper. Set aside.
- Heat a large skillet over medium-high heat. Add the canola oil and heat until shimmering then add the chopped green onions. Cook, stirring, for 15 to 30 seconds or until fragrant.
- Add the soy and sesame mixture and cook for 30 seconds, Add the noodles and toss until the noodles are heated through. Add the remaining minced green onion and half of the sesame seeds. Garnish with the remaining seeds and serve warm or at room temperature.
Nutrition Facts : ServingSize 1 cup, Calories 294 kcal, Carbohydrate 42 g, Protein 9 g, Fat 11 g, SaturatedFat 1 g, Sodium 1101 mg, Fiber 1 g, Sugar 3 g
SESAME SOBA NOODLES
Provided by Rachael Ray : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 13
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.
SOBA NOODLES WITH GINGER-SESAME DRESSING
We love it when opposites attract. A sweet-and-sour gingery dressing goes hand in hand with soft soba noodles, edamame and crunchy slaw. Add grilled shrimp or chicken for a protein-packed finish. -Mandy Rivers, Lexington, South Carolina
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, whisk the first 9 ingredients; set aside. Cook edamame and soba noodles according to package directions; drain. Rinse noodles in cold water; drain again., Just before serving, combine the coleslaw mix, carrots, green onions, noodles and edamame in a large bowl. Add dressing; toss to coat. Garnish with sesame seeds.
Nutrition Facts : Calories 349 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1212mg sodium, Carbohydrate 54g carbohydrate (16g sugars, Fiber 5g fiber), Protein 14g protein.
VEGETABLE NOODLE SALAD WITH SESAME VINAIGRETTE
This pasta salad is bursting with more than two pounds of sweet summer vegetables and brightened by a rich, tangy sesame-ginger vinaigrette. The angel hair pasta is broken into pieces for easy scooping, making it perfect for picnics and potlucks. It's a great make-ahead meal that travels well - and develops even more flavor as it sits. You can prepare it a few hours ahead and keep it at room temperature.
Provided by Kay Chun
Categories dinner, easy, lunch, quick, noodles, salads and dressings, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a pot of water to a boil, and season generously with salt.
- In a small bowl, combine soy sauce, sesame oil, vinegar, ginger and garlic. Season with salt and pepper, and mix well.
- Once the water boils, cook the pasta according to package directions until al dente. Reserve 3/4 cup pasta cooking water, then drain. Transfer pasta to a large bowl. Add half the dressing and 1/4 cup pasta water, season with salt and pepper and toss to evenly coat.
- Meanwhile, in a large deep-sided saucepan, heat safflower oil over medium. Add onion and bell peppers, season with salt and pepper, and cook, stirring occasionally, until deep golden and tender, about 10 minutes. Add snap peas and cook, stirring occasionally, until crisp-tender, 2 minutes. Add tomatoes, 1/4 cup pasta water and the remaining dressing. Stir to deglaze the pan and lift the browned bits on the bottom of the skillet, then add vegetable mixture (with sauce) and scallions to pasta and toss until well combined (add more pasta water if thinner sauce is desired). Season with salt and pepper.
- Serve warm or at room temperature. Garnish with scallions and sesame seeds, if using.
SOBA NOODLES WITH GINGER BROTH AND CRUNCHY GINGER
This noodle dish celebrates the pungent, spicy notes of ginger by both infusing it in stock to create a warming broth and frying it with shallots and panko to create crunchy ginger crumbs you'll want to sprinkle onto everything: eggs, rice or even a savory porridge. Feel free to double the amount of the ginger crumbs, if you like; they'll keep in an airtight jar at room temperature for up to one week. Serve these noodles with your protein of choice - tofu, fish, leftover roast chicken - or any cooked vegetable for a complete meal.
Provided by Yotam Ottolenghi
Categories noodles, soups and stews, appetizer, main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- First, prepare the toppings: Add 4 tablespoons oil to a large skillet and heat gently over medium. Place the red-pepper (chilli) flakes and paprika into a small heatproof bowl. Once the oil is quite hot but not smoking, pour it over the spices. Set aside to infuse as you make the ginger crumbs.
- Add the remaining 2 tablespoons oil to the same skillet and heat over medium-high. Once hot, turn the heat back down to medium and add the ginger and shallot. Cook for 10 to 15 minutes, stirring often, until nicely browned and starting to crisp. Add the panko, sesame seeds and 1/4 teaspoon salt, and cook for 4 to 6 minutes more, stirring often, until nicely toasted. Transfer to a bowl and set aside.
- Meanwhile, make the broth: Add all the broth ingredients plus 3/4 cup/200 milliliters water and 1 teaspoon salt to a medium lidded saucepan, and bring to a simmer over medium-high heat. Cover once simmering, turn the heat down to low and cook for 25 minutes. Drain through a sieve set over a bowl, discarding the solids, and return the broth to the saucepan along with another 1 1/4 cups/300 milliliters hot water. Keep warm over low heat until ready to serve.
- Prepare the noodles: Boil them in a pot or saucepan according to package instructions, or for 5 minutes in plenty of boiling water. Drain well and run under cold water to stop the cooking. Return the drained noodles to the pot or saucepan and toss with the lime juice, soy sauce and cilantro (coriander).
- Divide the warm broth across four bowls, then use a fork to twist and gather the noodles and nest them artfully in the bowls. Top with a spoonful of the ginger crumbs and the chile oil, serving the remaining alongside.
More about "sesame ginger grilled vegetables and soba noodles recipes"
SOBA NOODLES WITH SESAME-GINGER SAUCE - BHG.COM
From bhg.com
3/5 (2)Total Time 25 minsServings 4Calories 369 per serving
- For sauce: In a small bowl combine soy sauce, vinegar, mirin (if desired), grated ginger, 1 tablespoon sesame oil, and the chili paste.
- Bring a large pot of salted water to boiling. Add noodles; cook according to package directions. Drain; rinse under cold water and drain again.
- Heat a wok or large heavy skillet over medium-high 1 minute. Add canola oil; heat 10 seconds. Add chopped ginger and garlic; cook and stir 10 seconds. Stir in remaining 1 tsp. sesame oil, the chili oil, vegetables, and edamame.
VEGGIE SESAME NOODLES RECIPE - COOKIE AND KATE
From cookieandkate.com
4.8/5 (90)Calories 293 per servingCategory Side Dish
- Cook the soba noodles according to the package directions. Once they’re done cooking, drain them in a colander and rinse them well under cool water. Transfer the drained noodles to a large serving bowl and set aside.
- Meanwhile, toast the sesame seeds in a small skillet over medium heat, stirring often (keep an eye on them, as they can burn quickly). Once they’re fragrant and turning golden, transfer them to a small bowl so they don’t burn. Set aside.
- In another bowl, combine the tamari, sesame oil, lime juice, ginger, garlic and red pepper flakes. Whisk until blended. Set aside.
- To assemble, add the cabbage, carrots, bell pepper, green onions, cilantro and optional edamame to your bowl with the noodles. Drizzle in the dressing. Add all of the sesame seeds, and use tongs to toss until the mixture is fully combined. Serve immediately, or refrigerate for later. This salad is best consumed within a couple of days, but it will keep for up to 5 days.
SESAME SOBA NOODLES RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (204)Total Time 20 minsCategory Main DishCalories 436 per serving
- Make the dressing: In a small bowl, combine the vinegar, tamari, sesame oil, ginger, garlic, and honey. Set aside.
- Bring an unsalted pot of water to a boil and cook the soba noodles according to package directions. Drain and rinse well in cold water. This helps to remove starches that cause clumping. Toss the noodles with the dressing and divide into 2 to 4 bowls. Squeeze fresh lemon juice onto the avocado slices and add to the bowls along with the snap peas, edamame, radish, mint, and sprinkle with sesame seeds. Drizzle with more tamari or sesame oil, if desired.
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