I was craving soba noodles (odd craving, I know), but wanted to make something different than your typical
sesame soba noodle salad.
Not exact matches
I usually do a version of the ol'
soba noodles «n greens with
sesame oil and garlic, but this was welcome change of pace... and I have plenty of leftovers.
I cook one pound of pasta (spaghetti, capellini, or
soba noodles), drain it, put it back in the pot with the following mix: 5 Tbs soy sauce, 2 Tbs each of rice wine vinegar, honey, and
sesame oil.
YOU»LL NEED: 1 Tbsp finely grated carrot; 1/4 tsp finely grated ginger; 2 tsp rice wine vinegar; 1/2 tsp honey; 1/2 tsp soy sauce; 1/8 tsp toasted
sesame oil; 1 Tbsp canola oil; 1/2 cup purple cabbage; 3/4 cup cooked
soba noodles or whole - wheat spaghetti (from 1 oz dry); 1/2 cup broccoli florets; 1/4 cup shredded carrots.
Transfer almond -
sesame sauce to the mixing bowl with the
soba noodles.
This Asian - flavored dish of
soba noodles and calcium - rich collard greens is flavored with a triple dose of
sesame (another great source of calcium): tahini, seeds, and oil.
This picnic - friendly
sesame cucumber salad is a riff on a
soba noodle salad I used to make way back when I had a horrible bank job and the only bright part of my day was my precious 30 - minute lunch break.
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
the recipe used up the rest of my
soba noodles and
sesame oil that i had on hand.
(garlic and
sesame seeds in the
soba noodle stir fry.)
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.
Pepper - Beef Stir - Fry -------------- 1 (5 oz) package Japanese curly
noodles (chucka
soba), uncooked 1/3 cup low - sodium soy sauce 1/4 cup low - salt beef broth 3 tbsp dark brown sugar 2 tsp cornstarch cooking spray 3/4 pound top round steak, thinly sliced 1 tsp light
sesame oil 2 garlic cloves, minced 1 red bell pepper, seeded and cut into thin strips 8 ounce can sliced water chestnuts, drained 3 ounces snow peas, trimmed
Super cool: Eating
soba noodles topped with edamame,
sesame seeds, fresh veggies, and sliced peaches.
Cool to room temperature, then toss with the cooked
soba noodles, peanuts and coriander, and serve sprinkled with reserved nuts, coriander, and
sesame seeds.
Soba noodles with toasted
sesame oil are my new obsession after I made a delicious vegetable stirfry last week.
1 teaspoon pine nuts 1 teaspoon sunflower seeds 1/2 cup / 2 oz / 60 g black
sesame seeds 1 1/2 tablespoons natural cane sugar 1 1/2 tablespoons shoyu, tamari, or soy sauce 1 1/2 teaspoons mirin Scant 1 tablespoon toasted
sesame oil 2 tablespoons brown rice vinegar 1/8 teaspoon cayenne pepper Fine - grain sea salt 12 ounces / 340 g
soba noodles 12 ounces / 340 g extra-firm tofu Extra-virgin olive oil 1 bunch green onions, white and light green parts, thinly sliced
This
sesame and olive
soba noodle dish is inspired by my trip.
INGREDIENTS 250g firm tofu 500g daikon or zucchini or carrot (you can use regular
noodles as well if, use
soba or rice
noodles for a gluten free meal) 1 tbsp maple syrup or agave syrup or honey 2 tbsp tamari or shoyu sauce 1 tbsp toasted
sesame oil 1 tsp shichimi togarashi or other chilli flakes 150 g romaine lettuce, shredded 4 scallions, thinly sliced 2 avocados 2 handfuls coriander, chopped 2 handfuls beansprouts 1 tbsp toasted
sesame seeds salt to taste PEANUT DRESSING 100 ml natural peanut butter 2 - 4 tbsp tamari soy (use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 - 4 tbsp fresh lime juice (use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 tbsp rape seed oil 1/2 -1 tbsp fresh ginger grated (use 1/2 tbsp for a milder sauce and 1 for a stronger punch) 2 tbsp palm sugar or brown sugar water to thin
-LSB-...] What Would Cathy Eat invented this recipe when she was craving
soba noodles, wanted something different than the usual
sesame noodle salad, and had the main ingredients on hand.
Here's an original that I just cooked for lunch: serves two 2 quarts water 1 single - serving package Wakame seaweed soup mix 2 cloves garlic, crushed 2 tablespoons
sesame seeds 2 tablespoons soy sauce 8 oz (one bundle) of Japanese
Soba (buckwheat)
noodles 16 frozen vegetarian dumplings (Assi brand Korean chive dumplings) Boil the water and add the Wakame soup mix, the garlic, the
sesame seeds, and the soy sauce.
Add the cooked
soba noodles, the remaining
sesame oil and tamari and toss to fully coat.
ingredients QUICK ASIAN
SOBA NOODLES 1 (8 - ounce) package soba noodles 3 tablespoons sesame oil (divided) 1 clove garlic (peeled, finely chopped) 2 cups chicken breast (boneless, skinless, diced) 2 cups organic frozen mixed vegetables 3 and 1/2 tablespoons low sodium tamari (divided) flaky sea salt (to ta
SOBA NOODLES 1 (8 - ounce) package soba noodles 3 tablespoons sesame oil (divided) 1 clove garlic (peeled, finely chopped) 2 cups chicken breast (boneless, skinless, diced) 2 cups organic frozen mixed vegetables 3 and 1/2 tablespoons low sodium tamari (divided) flaky sea salt (to
NOODLES 1 (8 - ounce) package
soba noodles 3 tablespoons sesame oil (divided) 1 clove garlic (peeled, finely chopped) 2 cups chicken breast (boneless, skinless, diced) 2 cups organic frozen mixed vegetables 3 and 1/2 tablespoons low sodium tamari (divided) flaky sea salt (to ta
soba noodles 3 tablespoons sesame oil (divided) 1 clove garlic (peeled, finely chopped) 2 cups chicken breast (boneless, skinless, diced) 2 cups organic frozen mixed vegetables 3 and 1/2 tablespoons low sodium tamari (divided) flaky sea salt (to
noodles 3 tablespoons
sesame oil (divided) 1 clove garlic (peeled, finely chopped) 2 cups chicken breast (boneless, skinless, diced) 2 cups organic frozen mixed vegetables 3 and 1/2 tablespoons low sodium tamari (divided) flaky sea salt (to taste)
Black
Sesame Otsu -(101 Cookbooks) The Black
Sesame Otsu recipe from Super Natural Every Day -
soba noodles and tofu slathered in a thinned - out, salty - sweet black
sesame paste, then topped with lots of sliced green onions.
You simply whisk together
sesame oil, natural peanut butter, honey, soy sauce, rice vinegar, sambal and coconut milk, and then toss freshly cooked
soba noodles in.
Toasted
sesame tofu with
soba noodles and a delicate green tea broth; a perfectly balanced, easy to prepare meal in a bowl.
Add cold
soba noodles, zucchini, bell pepper, scallions, sprouts, black
sesame seeds and the dressing to a large bowl and toss to combine.
I add tahini,
sesame oil, and
sesame seeds sometime when I top
soba noodles in a power bowl.
(blanched for 30 seconds) 2 tablespoons vegetable oil 2 bundles
soba noodles (they normally come in per person serving bundles) 2 tablespoons fresh coriander (picked leaves) 1 spring onion (finely julienned) 2 teaspoons toasted
sesame seeds
Place tempeh over
soba noodles and top with remaining sauce, black
sesame seeds, squeeze of lime, cilantro and avocado.
They had a green tea
soba noodle bowl with
sesame and fresh coriander, they also had a barley salad with green beans, peanuts, and cherry tomatoes.
1 small serving
soba noodles 1 or 2 playing - card sized slices of extra firm tofu 1 Persian cucumber 1 carrot 2 - 3 radishes a few handfuls of salad greens, washed 1 small knob ginger 1 tablespoon soy sauce 1 teaspoon
sesame oil 1 - 2 teaspoons honey 1 tablespoon lemon or lime juice 1 or 2 stalks scallion olive or vegetable oil.
So much freshness coming at you with this vegetable packed
soba noodle salad with lime and
sesame dressing!
Ingredients:
Soba buckwheat
noodles or whole - wheat spaghetti, asparagus, cooking spray, salmon filet, toasted
sesame oil, lime zest and juice, salt, pepper, cucumber, avocado
green tea
soba noodles, zucchini, olive oil,
sesame oil, soy sauce, ginger, garlic, honey, lemon, basil, mint
Beans, peas and lentils 1/2 cup (150 g) baked beans in tomato sauce (GI 49) provides an average of 7 g protein 1/2 cup (130 g) canned, drained cannellini beans (GI 31) provides an average of 8 g protein 2/3 cup (125 g) cooked red lentils (GI 26) provides an average of 12 g protein 1 cup (180 g) cooked split peas (GI 25) provides an average of 12 g protein 1 cup (170 g) cooked soy beans (GI 18) provides around 23 g protein 100 g (3 1/2 oz) tofu provides around 10 g protein (GI not relevant as tofu contain no carbohydrate) 1 cup (250 ml) light soy milk (GI 44) provides around 7 g protein Grains and grain foods 3/4 cup (30 g) Kellogg Special K original (GI 56) provides around 6 g protein 3/4 cup (45 g) Kellogg All - Bran (GI 44) provides around 7 g protein 1/4 cup (30 g) uncooked traditional rolled oats (GI 57) provides around 3 g protein 1 slice (35 g) Tip Top 9 - grain Original bread (GI 53) provides around 4 g protein 1 slice (40 g) Burgen Soy - Lin bread (GI 52) provides around 6g protein 1 cup (170 g) cooked brown rice (GI 59 — 86, so check the tables and choose a low GI one) provides around 5 g protein 1 cup (170 g) cooked basmati rice (GI 58) provides around 4 g protein 1 cup (180 g) cooked pasta (GI 35 — 54) provides around 6 — 7 g protein 1 cup (180 g) cooked fresh rice
noodles (GI 40) provides around 2 — 3 g protein 1 cup (180 g) cooked
soba / buckwheat
noodles (GI 46) provides around 7 g protein 1 cup (190 g) cooked pearl barley (GI 25) provides around 4 — 5 g protein 1/2 cup (90 g) cooked quinoa (GI 53) provides around 4.5 g protein Nuts and seeds A small handful (30g / 1oz) of most nuts or seeds will deliver around 5 g protein (GI not relevant as most nuts and seeds contain almost no carbohydrate, they are rich in good fats) Stock your pantry with legumes, wholegrains (such as grainy breads, muesli, quinoa, amaranth, brown rice, pearl barley and rolled oats), nuts (particularly almonds, Brazil nuts, cashews and peanuts), and seeds (
sesame seeds, tahini paste, and pumpkin seeds).