What to do with Soba noodles?
- Donna Mar 15, 2006 04:46 PM
I have acquired about 4 packs of them and would like some ideas other than anything with peanut butter!
Make a cold noodle salad. Cook them, drain, and rinse immediately with cold water to stop cooking and cool off. Then toss with an asian inspired vinaigrette or sorts. Serve with grilled shrimp or grilled or poached sliced chicken breast.
I have a good recipe from Bill Granger if this sounds appealing...let me know?
I do something similar. Make the Asian dressing in a separate bowl, using whatever you have on hand to make a sauce that balances sweet, spicy, sour and salty. Last time I did this (last week) I mixed: a couple drops sesame oil, big splash soy sauce, squeeze of honey, powdered ginger and some blood orange juice and zest. I julienned cucumber and spring onion to roughly the same thickness as the noodles, tossed it together, added the sauce, and ate with some squares of flash-fried firm silken tofu. Yum.
Other flavours I use: garlic, ginger, lime, lemon, cilantro, onions, chives, fish sauce.
Cold soba noodle salads are great!
My favorite Japanese restaurant serves a fabulous dish of cold soba noodles and warm sauteed salmon with a tangy dipping sauce. I experimented at home and came up with a recipe that's good enough for company.
Make the dipping sauce:
1/4 cup sushi-style Japanese soy sauce (not sure of the
exact name, but there's a picture of sushi on the label)
3 tablespoons mirin
2 tablespoons rice wine vinegar
1 or 2 teaspoons sugar
2 slices ginger
- Green onions, sliced (use both the white and green part)
- Tomatoes, seeded and diced
- Cucumbers, seeded and diced
- Sesame seeds, toasted (optional)
- Seaweed, toasted and julienned (optional)
I always have the green onions and tomatoes; if I have time, I add the other garnishes. Shredded or julienned carrots might be nice, too.
Cook soba noodles as directed, then drain and rinse with cold water. (One package makes 3-4 servings, depending on how hungry you are.)
Salt and pepper some salmon fillets (3-6 oz each). Sear over very high heat, skin side down, in a large skillet with some canola oil. After 30 seconds, reduce the heat to medium and finish sauteing. Don't overcook - the salmon shouldn't be flaky. (The Best Recipe cookbook has info on exact timing and heat levels if you've never done this, but it's pretty easy.)
Put soba noodles in bowls, add the garnishes, and top with salmon. Serve with the dipping sauce.
I use soba noodle soup base diluted with water, mixed with shrimp, tofu, and veggies. You can find the soup base at most asian markets.
I usually eat soba in the simple Japanese style, with a 'Tsuyu' dipping sauce. Usually I use a commercial tsuyu soup base (such as Mitsukan brand). It is a some what sweet, soy and bonito base.
I also like to eat soba along with a nabe or oden style hot pot soup.
If you don't want to do an Asian-style dish, you can pair soba with a mushroom ragoût - preferably with some wild mushrooms in there. You can toss in some bitter greens, too. Soba stands up to strong flavours.