Sesame Soba Noodle And Vegetable Salad Recipes

SOBA NOODLE-VEGETABLE SALAD

Steps:

• Boil noodles according to package directions. Drain and cool. In a medium to large bowl, combine noodles, shallot, carrot, pepper, basil, mint, and cilantro. Combine all dressing ingredients, season with salt to taste, add to noodle mixture, and toss lightly.
• Snap off Bibb lettuce leaves and wash and dry. To serve, scoop spoonfuls of noodle salad into the lettuce leaves.

VEGETABLE NOODLE SALAD WITH SESAME VINAIGRETTE

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.

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.

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.

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.

SESAME SOBA NOODLES WITH CHICKEN THIGHS AND VEGETABLES

Steps:

• Bring 3 quarts of water to a boil in a large pot. Add soba noodles; cook, stirring occasionally until tender, 4 to 6 minutes. Drain. Set aside.
• Heat vegetable oil and sesame oil together in a 10-inch skillet or wok over medium heat until shimmering, 2 to 3 minutes. Place chicken in skillet and cook until no longer pink in the center and juices run clear, 7 to 10 minutes. Add garlic; cook until fragrant and softened, 1 to 2 minutes. Mix in mushrooms and carrots and cook until softened, 2 to 3 minutes. Stir in spinach; cover, and cook until spinach wilts, 3 to 4 minutes.
• Add cooked soba noodles to vegetable mixture and toss to combine. Serve hot.