Sentences with phrase «for soba noodles»

For the Soba Noodles, I used this recipe from Annie Eats but just used the vegetables I had and substituted black rice noodles for soba noodles!

For the best springy texture that won't fall apart when tossed, look for soba noodles that contain a blend of wheat and buckwheat.

from Annie Eats but just used the vegetables I had and substituted black rice noodles for soba noodles!

For the Soba Noodles, I used this recipe from Annie Eats but just used the vegetables I had and substituted black rice noodles for soba noodles!

I have a new - found love for soba noodles.

I am going to be on the lookout for soba noodles... I have been wanting to try cooking with them for a while.

Apparently this salad was not meant for soba noodles!

Though famous for its soba noodles later in the day, this hallway of a spot opens at 7 a.m., doling out miso soup, udon, pickles, rice, vegetable side dishes and more fish than would show up on a continental breakfast menu.

I have used zucchini noodles for a low carb option, but you can substitute for soba noodles for a -LSB-...]

Anyways, here's a recipe for a soba noodle salad that's so dope that it's a worthy steal from the shared fridge.

I understand that the recipes for soba noodle dishes is almost limitless so I am trying to find a comprehensive database or directory online that has hundreds of soba noodle recipes to try and inspire me to learn more about this popular noodle.

Martha Stewart introduces a show, talks about the James Beard awards, and tosses ingredients for a soba noodle salad.

Not exact matches

Yes I have also used soba noodles successfully but I really hoped for another raw vegetable alternative as I love the idea but really can't get used to the taste of courgettes.....

I've been imagining a hearty miso soup for a while now, stocked with warming garlic and ginger, swirls of buckwheat soba noodles, chunks of tofu and a heaping of veggies.

Soba noodles are wonderful and really good for you — hot or cold.

I can't get enough Soba noodles and this recipe looks terrific and incredibly refreshing for the summer!

Plate your vegetables next to the soba noodles and add the tofu on top of the soba noodles, drizzling some extra sauce over the noodles for flavor.

Soba noodles are fairly fragile, so your hands tend to be the best tool for this task.

Add the soba noodles and cook for 5 minutes.

Recipe for a tasty, healthy, miso - flavored scallops dish served over soba noodles.

But not today; today is the perfect temperature for cold soba noodles entwined with raw zucchini noodles, gently massaged kale leaves, crispy skinned tofu and a spicy lemongrass dressing.

For the noodle salad — 200 g soba noodles (you can use udon or rice noodles)-- 150 g French beans, ends trimmed — 1/2 long cucumber, thinly sliced — 4 spring onions, sliced — 6 - 8 fresh basil leaves, chopped — a small bunch of coriander, chopped — salt

I added ginger and garlic for that extra aromatic flavour and used soba noodles for a sturdy base.

Ingredients (serve 2) 2 small carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into small clumps (or other mushrooms of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry powder (of choice) 1 teaspoon turmeric powder 200 ml coconut milk 2 teaspoons coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions for garnish

Cold soba noodles dipping sauce, the best sushi I've ever had, a traditional tea ceremony that made me feel like an extra from the Karate Kid II, but without the sexual tension between Tamlyn Tomita and me *, bowls and bowls of ramen noodles, fuji apples sweeter than honey, snacks that look too cute to eat and a honey sponge cake that nearly everybody in the country ate for their snack time, but I had never had before.

For a raw version, serve this noodle bowl with spiralized or julienned zucchini, instead of the soba noodles.

12 ounces dried soba noodles 12 ounces extra-firm nigari tofu 1/4 cup chopped fresh cilantro 3 green onions, thinly sliced 1/2 cucumber, peeled, cut in half lengthwise, seeded, and thinly sliced 1 small handful of cilantro sprigs, for garnish 1/4 cup toasted sesame seeds, for garnish

One other thing... The recipe doesn't call for this, but I salted my soba water (generously) before boiling the noodles.

Meanwhile, soak the chucka soba or yaki soba noodles in a large (3 - to 4 - quart) saucepan filled with warm (not hot) water for 2 minutes.

He perfected the art of making handmade soba noodles and coffee for which he says tourists would travel many miles.

Nourishing, chilled soba noodles are the base, accompanied by sweet and luscious pieces of papaya and mango, jicama for a nice crunch, a sprinkle of desiccated coconut for some bite, basil, cilantro and mint for that herbal freshness, all dressed with a creamy coconut milk and lime sauce.

However, for this recipe post, I used Soba buckwheat noodles (as you may see in the pictures).

Anyway, I substituted rice vermicellli noodles for the soba, since they're what I had, but they absorbed the sauce and melded with the veggies nicely.

When I wrote to my mom asking her for the exact proportions of the very simple dressing we always like to put on our soba noodles (from the back of the soba noodle box, I'll admit), she emailed back with the right proportions of rice wine vinegar, soy sauce, sugar, and sesame oil — and, more importantly, to say that noodle salad was among Jill's favorite dinners.

I quickly scanned the bag of noodles for cooking directions and found a recipe for a salmon, cucumber & soba noodle salad imprinted on the packaging.

All I had for inspiration was a bag of dried soba noodles I bought from Whole Foods and a fridge filled with some random condiments and lonely veggies.

This budget soba noodle recipe also works well with shredded cooked chicken or chunks of firm tofu if you want to go for the vegetarian option

I went with soba for its nutty flavour but any kind of noodle or pasta would work great in this recipe.

I used soba noodles for this vegan recipe but it works equally well with udon, rice noodles, zoodles or even simple spaghetti.

Cook the soba noodles according to package instructions until tender (about 8 minutes for the 100 percent buckwheat version).

If for some reason you can't find soba noodles (or just don't want to use them), you can swap them for any long noodle (i.e. spaghetti, rice noodles, etc.).

Add yaki soba noodles and cook for 1 minute.

Salad: 2 salmon fillets, grilled or poached 6 cups spinach or mixed greens 1 avocado, sliced 1/2 large cucumber, diced or cut into long chunks for baby 1 carrot, grated 1 bundle of soba noodles 1/4 cup pumpkin seeds

Hi Heidi ~ I'm leaving tomorrow for a business trip, and while I also usually travel with a soba noodle dish, your quinoa patties are speaking to me!

November's club we documented in separate posts — I made this soba noodle salad, and Phoebe made these to - die - for sundried tomato paninis.

You will love how easy this Slow Cooker Honey Soy Chicken recipe is: just set it and forget it for 5 hours, and come home to juicy, tender shredded chicken - perfect for creating multiple meals with steamed veggies, rice, quinoa, or soba noodles.

Prepared the recipe from your blog — Sake and Ginger Soba Noodle Salmon Stir Fry last evening for hubby and three kids.

Thick, hearty udon or soba noodles make this quick soup substantial, yet it's not too filling to serve as a first course for an Asian - style meal, like a colorful veggie stir - fry.

It's like peanut sauce's slightly mellower, sweeter cousin, and it makes for a seriously decadent and delicious soba noodle salad, coating every crispy veggie and noodle to slurpable perfection.

Buckwheat variations (jinenjo soba, lotus root soba, mugwort soba): These soba noodles contain a mixture of wheat and buckwheat flour plus the ingredient for which they are named.