Spicy Orange Soy Scallops With Soba Noodles Recipes

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GINGERED SCALLOPS WITH COLORFUL SOBA NOODLES



Gingered Scallops with Colorful Soba Noodles image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 22

1 1/2 tablespoons dry white wine
1 1/2 tablespoons orange juice
1 tablespoon minced ginger
1 tablespoon minced red bell pepper
1 tablespoon minced yellow bell pepper
1 tablespoon chopped fresh basil leaves
1 tablespoon minced cilantro leaves
1/2 teaspoon sugar
Salt and white pepper
1/2 pound soba (Japanese thin brown wheat noodles)
12 fresh spinach leaves
1/2 cup julienned carrots
1/2 cup julienned red bell pepper
1/2 cup julienned zucchini
12 fresh basil leaves
1 tablespoon minced cilantro
1 tablespoon soy sauce
1 tablespoon olive oil
1 teaspoon sesame seed oil
1 teaspoon minced garlic
2 teaspoons canola oil
1 1/2 pounds scallops

Steps:

  • In a bowl, combine marinade ingredients and marinate scallops while you prep the rest of the ingredients.
  • Cook soba according to package directions; drain. In a large mixing bowl, combine soba with remaining pasta mixture ingredients. Toss like a Caesar salad.
  • In a skillet, heat oil over medium heat and saute scallops 1 1/2 minutes on each side; do not overcook. Pour scallops and juices right over soba.

SZECHUAN NOODLES



Szechuan Noodles image

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 17

6 garlic cloves, chopped
1/4 cup fresh ginger, peeled and chopped
1/2 cup vegetable oil
1/2 cup tahini (sesame paste)
1/2 cup smooth peanut butter
1/2 cup good soy sauce
1/4 cup dry sherry
1/4 cup sherry vinegar
1/4 cup honey
1/2 teaspoon hot chili oil
2 tablespoons dark sesame oil
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
1 pound spaghetti
1 red bell pepper, julienned
1 yellow bell pepper, julienned
4 scallions, sliced diagonally (white and green parts)

Steps:

  • Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.
  • Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.

SPICY ORANGE SOY SCALLOPS WITH SOBA NOODLES



Spicy Orange Soy Scallops With Soba Noodles image

from "a communal table" - http://www.acommunaltable.com/2010/06/south-by-east-spicy-orange-soy-scallops.html

Provided by ellie3763

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

2 lbs scallops
2 tablespoons fresh orange juice
6 tablespoons soy sauce
2 tablespoons unseasoned rice vinegar
2 tablespoons honey
1/2 tablespoon minced fresh ginger
1/2 teaspoon chili-garlic sauce
1 teaspoon sesame oil
1 tablespoon vegetable oil
1/2 lb snow peas
1/2 cup thinly sliced scallion
6 ounces soba noodles

Steps:

  • Combine first 7 ingredients in a medium sized bowl. Stir to combine. Add scallops and set aside.
  • Bring a large saucepan of water to a boil and add the noodles. When the water begins to foam up, add 1 cup cold water and turn off the heat. Let noodles sit until they are cooked through - about 5 minutes. Drain and set aside.
  • Remove the scallops from the marinade and pat dry. In a large non stick saute pan heat the vegetable oil until hot but not smoking. Reduce the heat to medium high and add the scallops and cook until the scallops are golden brown - about 1 1/2 minutes. Turn scallops over and cook until the other side is golden brown and scallops are opaque in the center. Remove scallops from the pan and set aside.
  • Over medium high heat, add the snow peas and saute until the snow peas are tender - about 2 - 3 minutes. Add the reserved sauce and bring to a boil. Reduce heat to low and add the reserved soba noodles, tossing to coat the noodles with the sauce.
  • Divide noodles and snow peas among 4 shallow bowls or plates. Top with the scallops and garnish with the sliced scallions.

Nutrition Facts : Calories 420.4, Fat 6.1, SaturatedFat 1, Cholesterol 54.6, Sodium 2743, Carbohydrate 55.4, Fiber 2.1, Sugar 12.3, Protein 38.3

SPICY COLD SOBA NOODLES



Spicy Cold Soba Noodles image

These cold soba noodles are my son's favorite snack! You can adjust the amount of heat by increasing or omitting the chili oil. A great side dish or add tofu, chicken, or shrimp for a complete meal.

Provided by NutritionJunkie

Time 1h

Yield 8

Number Of Ingredients 9

⅔ cup soy sauce
2 tablespoons molasses
½ cup sesame oil
½ cup sesame tahini
6 tablespoons balsamic vinegar
2 tablespoons chili oil, or more to taste
½ cup sliced scallions, divided
1 pound dried soba noodles
1 tablespoon sesame seeds

Steps:

  • Bring soy sauce to a boil in a small saucepan over medium-high heat. Reduce heat to medium-low and simmer until reduced by half, 10 to 15 minutes. Remove soy sauce from the heat and stir in molasses.
  • Whisk sesame oil, tahini, balsamic vinegar, and chili oil together in a medium mixing bowl. Slowly whisk in soy sauce mixture. Stir in 1/2 of the scallions.
  • Bring a large pot of lightly salted water to a boil. Add soba noodles and cook, stirring occasionally, until tender yet firm to the bite, about 3 minutes. Immediately drain and rinse thoroughly in cold water.
  • Combine noodles and sauce. Sprinkle remaining scallions and sesame seeds over top and refrigerate until cold, at least 30 minutes.

Nutrition Facts : Calories 465.6 calories, Carbohydrate 53.3 g, Fat 25.4 g, Fiber 1.9 g, Protein 12.4 g, SaturatedFat 3.6 g, Sodium 1675.1 mg, Sugar 5 g

SOY CITRUS SCALLOPS WITH SOBA NOODLES



Soy Citrus Scallops With Soba Noodles image

Make and share this Soy Citrus Scallops With Soba Noodles recipe from Food.com.

Provided by dicentra

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons low sodium soy sauce
1 tablespoon fresh orange juice
1 tablespoon rice vinegar
1 tablespoon honey
1/2 teaspoon bottled ground fresh ginger
1/4 teaspoon chili-garlic sauce (such as Lee Kum Kee)
1 tablespoon dark sesame oil, divided
1 lb large scallop
4 cups hot cooked soba noodles (about 6 ounces uncooked buckwheat noodles)
1/8 teaspoon salt
1/4 cup thinly sliced green onion

Steps:

  • Combine first 6 ingredients and 1 teaspoon oil in a shallow baking dish; add scallops to dish in a single layer. Marinate 4 minutes on each side.
  • Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Remove scallops from dish, reserving marinade.
  • Add scallops to pan; sauté 1 minute on each side or until almost done.
  • Remove scallops from pan; keep warm. Place remaining marinade in pan; bring to a boil.
  • Return scallops to pan; cook 1 minute. Toss noodles with salt and green onions. Place 1 cup noodle mixture on each of 4 plates. Top each serving with about 3 scallops, and drizzle with 1 tablespoon sauce.
  • Steamed peas vinaigrette: Steam 1 cup snow peas and 1 cup trimmed sugar snap peas, covered, 3 minutes or until crisp-tender. Combine with 1/3 cup thinly sliced radishes.
  • Combine 1 tablespoon rice vinegar, 1 tablespoon soy sauce, 2 teaspoons canola oil, 1 1/2 teaspoons mirin, 1/4 teaspoon black pepper, and 1/8 teaspoon kosher salt; stir with a whisk.
  • Pour over peas mixture; toss.

Nutrition Facts : Calories 156.8, Fat 4.3, SaturatedFat 0.6, Cholesterol 37.4, Sodium 706.4, Carbohydrate 9, Fiber 0.3, Sugar 5, Protein 19.9

SPICY COLD SOBA NOODLES



Spicy Cold Soba Noodles image

I make this quite often. We love it; it has the right amount of spiciness, and you can adjust the spiciness to fit your tastes. We also use this sauce as a dip for spring rolls or egg rolls, or as a sauce for broccoli or other stir fried Asian vegetables.

Provided by spatchcock

Categories     Sauces

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 10

1/3 cup soy sauce
1/2 teaspoon molasses
1/4 cup sesame oil
1/4 cup tahini
1/4 cup brown sugar
1 tablespoon chili oil
3 tablespoons balsamic vinegar or 3 tablespoons red wine vinegar
1/2 bunch sliced green onion
salt
1/2 lb soba noodles (Japanese -Buckwheat noodles)

Steps:

  • Heat soy sauce until reduced by half.
  • Turn to low and add molasses.
  • Warm briefly and transfer to bowl.
  • Add remaining ingredients except noodles.
  • Add salt to taste.
  • Boil noodles about 3 minutes.
  • Drain and plunge in ice water.
  • Drain and rinse.
  • Combine with sauce and chill.

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