Soba Noodle Salad With Tamari Dressing Recipes

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.

SOBA NOODLE SALAD WITH TAMARI DRESSING

Steps:

• 1. To make the dressing: In a large bowl, combine all the dressing ingredients and stir to blend. Let sit for 30 minutes.2. In a large pot of boiling water, cook the noodles until tender, about 4 minutes. Drain. Rinse in cold water and drain well. Toss with 2 tablespoons of the dressing.3. In a medium skillet, heat the oil over medium heat and sauté the mushrooms until browned. Salt and pepper lightly and stir in the sake, if using. Remove from heat and let cool.4. Add the noodles to the bowl with the dressing. Toss to coat evenly. Add the oranges, cucumber, cilantro, and half the sesame seeds. Toss again. Transfer to a large shallow bowl. Scatter the mushrooms and green onions over the top, and then sprinkle with the remaining sesame seeds. NOTE1: To peel and segment citrus fruit, with a paring knife, cut off the external skin and any white pith from the fruit. Then slice each segment free from the connecting membrane. Discard membrane.NOTE2: Toast sesame seeds in a dry sauté pan over medium heat, stirring constantly, until fragrant, 2 or 3 minutes.TO MAKE AHEAD: Prepare up to 4 hours ahead and keep at room temperature, or let cool completely, cover, and refrigerate for up to 2 days.From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

SOBA NOODLE SALAD WITH TAMARI

Steps:

• mix all ingredients for salad dressing and let it sit for 30 minutes.
• meanwhile in a large pot of boiling water cook noodles about 4 minutes until tender, drain and rinse in cold water.
• add 2 tbsp of dressing.
• in skillet add oil and saute mushrooms until cooked, season with salt& pepper and cool.
• in a large bowl add noodles, dressing, mushrooms, etc stirring to mix well.
• garnish with extra sesame seeds and scallions.

GLUTEN FREE SOBA NOODLE SALAD WITH MISO DRESSING

Steps:

• In a large pot, bring 8 cups of water to a boil. Cook the gluten free soba noodles according to packaging instructions. Once cooked, drain the noodles. Rinse the noodles thoroughly under cold water so they stop cooking. Once cooled off, set the noodles aside.
• For the cabbage and carrots, I like to cut them into long thin strips so they have the same length as the noodles. You can spiralize them, or just cut them into long matchsticks.
• In a large bowl, add the arugula, cabbage, peppers, carrots, mint, and radishes.
• In a pint sized major jar, combine all dressing ingredients. For the garlic I like to use a garlic press... but it can be minced/diced instead. When all ingredients are in the jar, shake until well combined.
• Toss veggies, soba noodles, arugula into a large bowl and cover with dressing. Chill and serve cold.