CILANTRO CUCUMBER SOBA NOODLE SALAD // VEGAN + GF
This light (but SATISFYING!!) noodle dish is perfect for a easy dinner or summer picnic. Taking about 10 minutes to put together I can see this becoming a regular in our house. If you would like to add some extra protein, tofu would seemingly fit in here. A great bowl to bring to your next dinner, that will leave people feeling full yet not weighed down at ALL. Hope you enjoy :)
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Cold Soba Noodle Salad | Easy dinner recipes | One Hungry Mama
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This refreshing cold noodle recipe is the perfect cool-down meal for the dog days of summer. Even better, it's completely make-ahead!
Cook the soba noodles up to three days before you serve and make the dressing up to 5 days ahead. Then, when you need an easy, no-cook dinner, put this together with some raw fresh veggies. And dinner is done.
This also makes a great packed lunch, so consider keeping all these ingredients on hand for back-to-school too!
To make this, you'll need soba noodles (I use about a 1 lb of uncooked soba for every 4 people), your favorite raw veggies (I like shredded carrots, thinly sliced red peppers, and sliced cucumbers), and this all purpose Peanut Sauce for dressing:
3 scallions, white and green parts, trimmed and roughly chopped
¾ cup smooth peanut butter
½ cup hoisin sauce (store-bought or homemade:
juice of 1 lemon
1 tablespoon low sodium soy sauce
2 teaspoons sesame oil
sriracha or your favorite hot sauce
1. Add all of the ingredients to a food processor. Process until smooth, adding water, 1 tablespoon at a time (up to ¼ cup), as needed to thin the sauce. Use immediately, or sore in an airtight container in the fridge for up to 5 days.
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Lucas Sin’s Chilled Sesame Noodles Are Your Go-To Summer Dish | Chefs At Home
Lucas Sin—chef of Junzi Kitchen and Nice Day Chinese Takeout—is taking Chilled Sesame Noodles, a Chinese takeout staple, to the next level! Lucas’s version is the real deal, thanks to a deeply flavorful, carefully layered sesame sauce made of pure sesame paste, Chinese black vinegar, Sichuan peppercorn oil, and fermented tofu. Finish off the dish with a little chile oil and it’s a classic—but not like one you’ve had before! Plus, Lucas shows us the secret to properly chill your noodles. Here’s a hint: don’t let all that delicious flavor go down the drain! (recipe below)
#SesameNoodles #Noodles #Recipe #ChefsatHome #FoodandWine
00:00 Introduction
00:26 About the dish
00:55 Sesame Sauce
05:15 Noodles
07:38 Garnish
09:18 Plating the dish
Chilled Sesame Noodles
Ingredients
1 tablespoon neutral-flavored oil
12 ounces thin flour “yangchun noodles”, Chinese egg noodles, or other thin egg noodle
1/2 cup Chinese sesame paste
1 block furu (fermented tofu), from 13-ounce jar
4 1/2 tablespoons toasted sesame oil
1/4 cup light soy sauce
3 tablespoons sugar
2 1/2 tablespoons Chinese black vinegar
1/2 tablespoon dark soy sauce
1/2 tablespoon Sichuan peppercorn oil
1/2 tablespoon salt
1 tablespoon mayonnaise, preferably Kewpie
1/4 cup water (about)
Sliced scallions, for serving
Chile oil, for serving
Toasted sesame seeds, coarsely ground using a mortar and pestle, for serving
1. In a small skillet, heat the oil just until it begins to shimmer. Transfer to a medium bowl and let cool. Cook the noodles according to the package directions. Drain and toss with the oil in the medium bowl or on a small rimmed baking sheet. Cover and refrigerate until cold.
2. In a small bowl, whisk the sesame paste and furu until smooth. Add the sesame oil, light soy sauce, sugar, black vinegar, dark soy sauce, Sichuan peppercorn oil, and salt and whisk until smooth. Whisk in the mayonnaise and then whisk in enough of the water until a thin creamy, silky sauce forms.
3. Divide the noodles among bowls; drizzle the sesame sauce on top. Garnish with the scallions, chile oil, and sesame seeds.
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Lucas Sin’s Chilled Sesame Noodles Are Your Go-To Summer Dish | Chefs At Home
How to Make Chilled Soba Noodle Salad with Becky Hays
Test cook Becky Hays makes Chilled Soba Noodles with Cucumber, Snow Peas, and Radishes.
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How to make the best cold noodles
Soba noodle salad with marinated cucumbers, sesame and avocado | The Home Cook | ABC Australia
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When the warm weather arrives, there is nothing more satisfying than a chilled soba noodle salad. Here, the lovely vinegary crunch of marinated cucumbers and smooth, velvety avocado is a wonderful surprise next to the earthy soba noodles.
Recipe by Hetty McKinnon
Ingredients - Method, and tips here:
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