Share your soba noodle recipes!
CaffeinatedConfectionist
Posts: 1,046 Member
I am on a huge soba kick lately. It's been snowing here a lot, and for some reason that seems to have encouraged me to make cold noodle dishes... I recently made spicy ginger scallion soba noodles and am planning to make peanut butter soba noodles tomorrow. But I'd love to see other peoples' favorite recipes for inspiration!
0
Replies
-
Soba Noodles with Sweet Ginger Scallion Sauce
Ingredients
Soba noodles – 1 9oz packet.
Salt and Pepper as per taste.
Sesame seeds – 2 Tbsp lightly toasted.
Cucumber thinly julienne optional.
Lime wedges optional.
For Sweet Ginger Scallion Sauce-
Scallions – 1 ½ cup finely chopped.
Ginger – 2 Tbsp minced.
Cilantro – ¼ cup chopped.
Sesame oil/ grape seed oil/ any neutral oil – 2-3 Tbsp.
Chili oil – 2 tsp.
Soy sauce – 1Tbsp.
Rice wine vinegar – 2 Tbsp.
Honey – 2 Tbsp.
Salt – 1 tsp, as soy sauce is salty too so be careful with the salt.
Black pepper – 1 tsp
Instructions
1.Mix all the ingredients for Sweet Ginger Scallion sauce in the bowl, check for the seasoning. Keep it aside for 10 -15 minutes for the flavors to develop.
2.Boil the soba noodles as per the instruction on the package, If you need them cold drain well with the cold water once they are cooked or just drain the water in which they boiled if you like them hot.
3.Add the sauce, sesame seeds and toss the noodles well, check for the seasoning one last time. Sprinkle lime juice if you like and also if you like add some julienne cucumber, give a final toss and Enjoy!
This is good :drinker:0 -
found this on-line recently - my 16-year-old daughter and I love it!
mix the dressing, chop the veggies and toss it all together : )
8 ounces soba noodles*
1/2 cup reduced sodium tamari (or soy sauce, just be sure it’s reduced sodium or it will taste too salty)
1 teaspoon sesame oil
2 tablespoons canola oil
2 tablespoons rice wine vinegar
1 1/2 teaspoon red pepper flakes
1 bunch green onions, chopped (I used half a bag)
3/4 cup chopped cilantro
1 red bell pepper, sliced thin
1/4 head of red cabbage, thinly sliced
3 whole carrots, shredded with vegetable peeler
2 cups shelled edamame, steamed
1/2 cup toasted sesame seeds
Optional ingredients for extra flavor:
one lime, juiced
1 jalapeño, finely chopped
peanut butter!0 -
Here is how I make soba noodles. It is a recipe I found 2 or 3 years ago. The author of the article took soba noodle making classes in Japan. I know you are looking for sauce recipes, but this will save you some money. Soba noodles in my area run around $5 for an 8 oz package.
160g stone milled buckwheat flour (or japanese soba flour)
4g all purpose flour
80g cold water
Uchiko flour for dusting (if you can't find Uchiko,use Cornstarch)
1 plastic bag
Weigh the buckwheat flour and all purpose flour. Put the two flours in the plastic bag and mix dry ingredients thoroughly.
Set aside about 1/2 tsp of water for kneading. Put the rest of the water in the plastic bag. Using both hands, lump together the flour mixture through the plastic bag.
Now take the dough out of the plastic bag, and put it on a cutting board or kneading sheet.
Shape the dough into a disc. Make holes on top of the dough with your thumbs. Pour the reserved water (1/2 teaspoon) into the holes, and knead the dough until the water is incorporated completely. Apply pressure to the dough with your palm, and shape the dough into a ball.
Sprinkle corn starch on the kneading sheet/board. Place the ball on the sheet/board, and sprinkle corn starch on top. Using your palm, flatten the ball into a disc, about 1/2 inches thick.
With a rolling pin, continue flattening the dough in diagonal directions until the disc is 1/18 inch thick, and rectangle in shape. Use corn starch sparingly while flattening the dough.
Fold the dough in four layers. Use "generous" amounts of corn starch in between the layers. Slice the dough into noodles, about 1.3mm wide.
**I personally just shove most dough in my juicer. It has a lovely pasta extrusion attachment.**0 -
Thanks, guys, those look awesome!0
