Thai Style Soba Noodle Salad Recipes
THAI-INSPIRED NOODLE SALAD
A zesty treat--goes great with bbq'd chicken and a beer. If you're feeling adventurous mix in 1/2 cup of shredded dried seaweed (nori) just before serving.
Provided by Christiana Heins
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 1h25m
Yield 8
Number Of Ingredients 11
Steps:
- In a large pot, cook soba noodles according to package directions. Drain, rinse noodles with cold water, and set aside.
- Pour sesame oil, rice vinegar, soy sauce, and lime juice into a large bowl. Mix in lime zest, brown sugar, garlic, and red pepper flakes; stir until sugar dissolves. Toss in carrots, cilantro, and peanuts.
- Cut noodles into 3-inch lengths. Stir into dressing mixture. Cover, and refrigerate at least 1 hour.
- Toss salad again before serving. If dry, splash with soy sauce and vinegar. Serve cold.
Nutrition Facts : Calories 241.8 calories, Carbohydrate 47.1 g, Fat 3.7 g, Fiber 1.2 g, Protein 9.7 g, SaturatedFat 0.5 g, Sodium 1068.4 mg, Sugar 4.6 g
COLD SOBA NOODLE SALAD
This cold salad is easy to make and great for prepping healthier options for the week's lunches or snacks. I like to add some heat by mixing sriracha or chili garlic paste into the Thai peanut sauce.
Provided by B. Tario
Categories World Cuisine Recipes Asian
Time 35m
Yield 5
Number Of Ingredients 9
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Drop in soba noodles and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Drain.
- Toss noodles with sesame oil in a medium bowl. Divide noodles evenly between the 5 containers.
- Top noodles with edamame, carrot, green onions, and cilantro, dividing them evenly between the 5 containers. Place lids on containers. Pour 1/4 cup peanut sauce into each dressing container. Refrigerate until ready to eat. Mix 1 dressing container with 1 serving of soba salad to serve.
Nutrition Facts : Calories 489.7 calories, Carbohydrate 68.9 g, Fat 19.2 g, Fiber 2.7 g, Protein 19.7 g, SaturatedFat 3.7 g, Sodium 787.9 mg, Sugar 1 g
THAI-STYLE SOBA NOODLE SALAD
A Thai recipe that blends the texture of soba noodles with the bold flavors of fish sauce, chilies, ginger and jalapenos. Here's a note from fabulousfoods.com: The key to making this salad work is not overcooking the soba. Soba noodles, made from whole grain buckwheat, have a great bite, but if you overcook them they can get unpleasant quickly. To avoid this, cook the soba for 4 minutes and start checking them for doneness every 30 seconds afterwards.
Provided by gailanng
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix the fish sauce, tamarind, soy sauce and chili flakes. This will form the sauce that will give the salad its flavor; allow time to mellow in the open air.
- Bring a pot of salted water to a boil and add the soba noodles; cook for 4 minutes (if not done, continue checking every 30 seconds); when the soba is just al dente, drain and spray with cold water; set in a colander to drain completely.
- In a skillet with high sides, add the vegetable oil and let it get very hot over medium-high heat; add the jalapeno and sauté for 3 minutes; add the ginger and sauté for 30 seconds; add the broth and continue cooking the ginger and jalapenos until the broth is gone (evaporates).
- Next, put the shrimp in the skillet and cook for 2 minutes, or until they start to turn pink; pour in the sauce and continue to cook until the shrimp are completely cooked.
- Toss the noodles in the skillet; stir to coat and serve immediately.
Nutrition Facts : Calories 308.4, Fat 8, SaturatedFat 1.1, Cholesterol 71.4, Sodium 2493.1, Carbohydrate 45.2, Fiber 0.4, Sugar 1.5, Protein 17.7
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