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.
SESAME CHICKEN AND SOBA NOODLES
Wonderful and fairly fast meal.
Provided by Katagator
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Ease soba noodles into the water and return to a boil. Cook uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and rinse under cold water.
- Heat soy sauce and brown sugar in a large skillet over medium heat. Add chicken; stir and cook until cubes are no longer pink in the center and juices run clear, 5 to 7 minutes. Transfer to a bowl; sprinkle with sesame seeds, toss to coat.
- Whisk olive oil, vinegar, and ginger together in a bowl until vinaigrette is combined. Divide greens among 4 plates; top with soba noodles and chicken. Serve with vinaigrette.
Nutrition Facts : Calories 634.7 calories, Carbohydrate 56 g, Cholesterol 64.6 mg, Fat 32.5 g, Fiber 1.7 g, Protein 34.1 g, SaturatedFat 4.9 g, Sodium 1198.3 mg, Sugar 10.5 g
SOBA NOODLES WITH SESAME CHICKEN
Thai-inspired sesame chicken noodle dish perfect for a light dinner. Easy to make and a great crowd pleaser. Kind to the waistline and keeps well too!
Provided by Collette Duck
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 18
Steps:
- Bring a large pot of lightly salted water to a rolling boil. Stir in soba noodles and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Rinse in cool water, drain, and set aside in the pot.
- Meanwhile, mix soy sauce, chile sauce, vinegar, lime juice, ginger, red pepper flakes, and sesame oil together in a small bowl and set aside.
- Coat a skillet with cooking spray and heat over medium-high heat. Saute chicken in the hot pan until no longer pink in the center and juices run clear, 5 to 7 minutes. Remove from the pan and set aside.
- Coat the same skillet with more cooking spray and heat over medium-high heat. Add jalapeno and garlic and saute for 30 seconds. Add snap peas and carrot and saute until just tender, 3 to 5 minutes. Add chicken back into the pan and saute for 1 minute.
- Coat cooked soba noodles with cooking spray and return to medium heat. Add vegetables and chicken to noodles and mix well. Add soy sauce mixture and mix well. Heat through, stirring occasionally, about 3 minutes. Top with green onions, cilantro, sesame seeds, and lime zest.
Nutrition Facts : Calories 378.5 calories, Carbohydrate 61.1 g, Cholesterol 32.3 mg, Fat 5.9 g, Fiber 5.7 g, Protein 25.2 g, SaturatedFat 1.1 g, Sodium 2191.6 mg, Sugar 3.8 g
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- To make the dressing, whisk to combine the soy sauce, rice vinegar, mirin, sriracha, sesame oil, ginger, and sesame seeds. Set aside.
- Bring a big pot of water to a boil and season the water with enough salt for it to taste like ocean water. Cook the soba noodles according to the time on the package, checking a few minutes before to see if the soba noodles are done.
- When the soba noodles are al dente, immediately drain the noodles. Depending on how cold you want the noodles, either rinse the noodles with cold running water for 1 minute, or place them in a big bowl of ice water to chill, for about 30 seconds. Drain the noodles and transfer to a bowl.
- Toss the soba noodles with the Asian dressing and mix with the grated cucumber, scallions, and chicken breast. It is best to eat either at room temperature or after it has chilled in the fridge. The noodles are best eaten within a day or two. Enjoy!
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- 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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