Sobe noodle asian salad

By rickfanciullo

great dressing

Ingredients

• Total Time:
• 30 min
• Prep
• 15 min
• Cook
• 15 min
• Yield:
• 4 to 6 servings
• Level:
• Easy
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• Soba Noodle SaladRecipe courtesy Giada De Laurentiis
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• Ingredients
• Kosher salt
• 8 ounces dried buckwheat soba noodles
• Dressing:
• 1/3 cup creamy almond butter
• 1/4 cup soy sauce
• 3 tablespoons fresh lime juice
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons sesame oil
• 1 1/2 tablespoons honey
• 2 teaspoons wasabi paste
• One 1 1/2-inch piece fresh ginger, peeled and coarsely chopped
• One 1 1/2-pound head napa cabbage, cored and shredded
• 3 green onions, thinly sliced
• 1 red bell pepper, cored, seeded and thinly sliced
• 1 hothouse cucumber, peeled, halved lengthwise and sliced into 1/4-inch-thick half-moon shapes
• 1 cup slivered almonds, toasted, see Cook's Note
• 3 tablespoons black sesame seeds
• Directions
• Boil a large pot of salted water over high heat. Cook the noodles until tender but still firm to the bite, stirring occasionally, 4 to 5 minutes. Rinse the noodles in cold water, drain and place in a serving bowl.
• For the dressing: Combine the almond butter, soy sauce, lime juice, olive oil, sesame oil, honey, wasabi and ginger in a blender. Blend until smooth.
• Pour the dressing over the noodles. Add the cabbage, green onions, bell peppers, cucumbers and almonds. Toss until all the ingredients are coated. Garnish with sesame seeds and serve.
• Notes
• Cook's Note: Dried buckwheat soba noodles, sesame oil, wasabi paste and black sesame seeds can be found at Asian markets or the Asian section of grocery stores.
• To toast the almonds, arrange in a single layer on a baking sheet. Heat the oven to 350 degrees F. Bake the almonds until lightly toasted, 6 to 8 minutes. Cool completely before using.
• ©Television Food Network G.P.
• All Rights Reserved.
• Ingredients
• Kosher salt
• 8 ounces dried buckwheat soba noodles
• Dressing:
• 1/3 cup creamy almond butter
• 1/4 cup soy sauce
• 3 tablespoons fresh lime juice
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons sesame oil
• 1 1/2 tablespoons honey
• 2 teaspoons wasabi paste
• One 1 1/2-inch piece fresh ginger, peeled and coarsely chopped
• One 1 1/2-pound head napa cabbage, cored and shredded
• 3 green onions, thinly sliced
• 1 red bell pepper, cored, seeded and thinly sliced
• 1 hothouse cucumber, peeled, halved lengthwise and sliced into 1/4-inch-thick half-moon shapes
• 1 cup slivered almonds, toasted, see Cook's Note
• 3 tablespoons black sesame seeds

Preparation

Step 1

Total Time:
30 min
Prep
15 min
Cook
15 min

Yield:
4 to 6 servings

Level:
Easy

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A link to Soba Noodle Salad was e-mailed
Soba Noodle SaladRecipe courtesy Giada De Laurentiis
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Directions

Boil a large pot of salted water over high heat. Cook the noodles until tender but still firm to the bite, stirring occasionally, 4 to 5 minutes. Rinse the noodles in cold water, drain and place in a serving bowl.

For the dressing: Combine the almond butter, soy sauce, lime juice, olive oil, sesame oil, honey, wasabi and ginger in a blender. Blend until smooth.

Pour the dressing over the noodles. Add the cabbage, green onions, bell peppers, cucumbers and almonds. Toss until all the ingredients are coated. Garnish with sesame seeds and serve.
Notes

Cook's Note: Dried buckwheat soba noodles, sesame oil, wasabi paste and black sesame seeds can be found at Asian markets or the Asian section of grocery stores.

To toast the almonds, arrange in a single layer on a baking sheet. Heat the oven to 350 degrees F. Bake the almonds until lightly toasted, 6 to 8 minutes. Cool completely before using.