HOT-AND-SOUR SOBA SALAD
I find any combination of noodles and hot-and-sour dressing fairly addictive, and none more than these earthy buckwheat noodles. You can make a meal of this salad if you add a little protein in the form of tofu, shredded chicken or shrimp.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield Serves six
Number Of Ingredients 17
Steps:
- Heat the peanut butter for 10 to 20 seconds in a microwave to make it easier to mix. Combine with the soy sauce, vinegar, hot red pepper oil, cayenne, garlic, ginger and salt and pepper. Whisk together. Whisk in the sesame oil, canola oil and broth. Set aside.
- To cook the noodles, bring a large pot of water to a boil, and add salt, if desired, and the noodles. When the water comes back to a boil and bubbles up, add a cup of cold water to the pot. Allow the water to come back to a boil, and add another cup of cold water. Allow the water to come to a boil one more time, and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Drain and toss immediately with the dressing (whisk the dressing again first). Add the remaining ingredients, and toss together. Taste, adjust seasonings, and serve over a bed of salad greens if desired.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 12 grams, Carbohydrate 32 grams, Fat 14 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 2 grams, Sodium 476 milligrams, Sugar 1 gram, TransFat 0 grams
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Dara_ Simi
[email protected]I'm not a big fan of spicy food, so I used half the amount of chili sauce in the dressing.
familusi tijesu
[email protected]This salad is a great way to use up leftover vegetables.
Darrin Knebel
[email protected]I've made this salad several times now, and it's always a hit with my friends and family.
Rachel Chinyere
[email protected]This salad is a great way to get your kids to eat their vegetables.
garfield 2.0
[email protected]I'm not a fan of cilantro, so I omitted it from the dressing. It was still delicious!
rakesh bakhunchhe
[email protected]This salad is a great way to use up leftover rice noodles.
Rm Ratin5238
[email protected]I added some grilled chicken to this salad for a heartier meal.
Joshua Mwesigwa
[email protected]I'm not a big fan of vinegar, so I used lemon juice in the dressing instead. It turned out great!
Pilipili Ramadhan
[email protected]This salad is a great make-ahead meal. I often make it on the weekend and then eat it for lunch throughout the week.
Takudzwa Chikwerengwe
[email protected]I love the spicy dressing on this salad.
Arifa Tarin
[email protected]This salad is a great way to get your daily dose of vegetables.
Clinton Ferron
[email protected]Yum!
Jonathan Popejoy
[email protected]This salad is so easy to make, and it's perfect for a quick and healthy lunch or dinner.
Sagor Sm
[email protected]This salad is a great way to use up leftover vegetables. I always have a few odds and ends in my fridge, and this is a great way to use them up.
Tanjina Tanjin
[email protected]I'm not usually a fan of soba noodles, but I really enjoyed this salad. The dressing is tangy and flavorful, and the noodles are perfectly cooked.
Red Sassy
[email protected]This salad is so refreshing and delicious. I love the combination of the soba noodles, the vegetables, and the dressing.
Sahabuddin Miha
[email protected]I've made this salad several times now, and it's always a crowd-pleaser. The dressing is light and flavorful, and the soba noodles are a nice change from the usual salad greens.
Josephine Ola
[email protected]This salad was a hit at my last potluck! Everyone loved the unique blend of flavors, and it was so easy to make.