Sesame Soba Noodle And Vegetable Salad Recipes

SOBA NOODLE SALAD WITH CHICKEN AND SESAME

Steps:

• Whisk rice vinegar, 1 tablespoon vegetable oil, sesame oil, brown sugar, soy sauce, and ginger together in a large bowl until dressing is combined.
• Bring water to a boil in a large pot. Add soba noodles, stir, and return water to a boil. Boil noodles until tender, 4 to 5 minutes. Drain noodles in a colander under cold running water until cool, about 1 minute.
• Heat 2 teaspoons vegetable oil in a skillet over medium heat. Cook chicken breast pieces until no longer pink in the center and the juices run clear, 2 to 4 minutes. Add garlic, salt, and pepper; stir until fragrant, about 1 minute more.
• Toss soba noodles, chicken, celery, carrot, red pepper, cilantro, green onion, and sesame seeds together with dressing in large bowl.

VEGETABLE SOBA NOODLE SALAD

Steps:

• Cook the soba noodles in a large pot of boiling water according to package instructions. (I prefer my soba noodles to be al dente, so I usually check the noodles one minute before the recommended doneness.) Rinse the noodles in cold water and drain for at least 10 minutes.
• Heat 2 tablespoons of the sunflower oil in a large skillet over medium heat. Add the mushrooms and cook on one side until golden brown, 2 to 3 minutes. Stir the mushrooms and continue cook until golden brown on the other side, 2 to 3 minutes. Add more oil as needed. Sprinkle with a pinch of salt and set aside.
• Make the salad dressing: Mix the rice vinegar, sesame oil, tamari, chile oil, garlic, ginger, and the remaining 4 tablespoons sunflower oil in a small bowl. Set aside.
• Place the drained noodles in a large bowl along with the mushrooms, snow peas, carrots, scallions and 1 tablespoon of the sesame seeds. Pour the dressing over the noodles and mix well until the dressing is evenly distributed. Taste the salad and adjust seasoning as needed. Sprinkle the remaining sesame seeds on top before serving.

SESAME SOBA NOODLE AND VEGETABLE SALAD

Steps:

• Toast sesame seeds in heavy small skillet over medium-low heat. Cool.
• Cook noodles in pot of boiling salted water until just tender but still firm to bite, about 8 minutes. Drain. Rinse noodles under cold water until cool. Drain well; transfer to large bowl. Add both oils and toss to coat. Mix vinegar and all remaining ingredients into noodles. Season with salt and pepper. Sprinkle with sesame seeds and serve.