Soba Noodle Salad with Ginger-Peanut Dressing

Soba Noodle Salad with Ginger-Peanut Dressing Recipe - Japanese Cuisine

Region / culture: Japan | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Soba Noodle Salad with Ginger-Peanut Dressing is a refreshing and flavorful dish that combines the nutty taste of soba noodles with a zesty ginger-peanut dressing. This salad is perfect for a light lunch or as a side dish for a summer barbecue.

History

Soba noodles are a type of Japanese noodle made from buckwheat flour. They have been a staple in Japanese cuisine for centuries and are known for their nutty flavor and chewy texture. The addition of a ginger-peanut dressing to soba noodles creates a unique and delicious dish that is both satisfying and healthy.

Ingredients

Dressing

2 tbsp minced ginger
0.25 cup sweet rice wine (mirin)
1 tbsp turbinado sugar or brown sugar
0.25 tsp sea salt
3 tbsp peanut butter
0.25 tsp cayenne pepper
2 tbsp soy sauce
2 tbsp rice vinegar
1 tsp sesame oil

Salad

1 lb (454 g) asparagus
2 oz (57 g) fresh snow peas
1 red bell pepper
3 oz (85 g) shiitake mushrooms
1 cup rinsed bean sprouts
8 oz (227 g) soba noodles
0.25 cup chopped roasted peanuts

How to prepare

Combine all dressing ingredients in a small pan and whisk over low heat until smooth.
Set aside.
Trim the asparagus and cut into 2-inch pieces.
Cut snow peas into thirds after removing the strings.
Cook the asparagus in boiling water for 3 minutes (time it!).
Add the snow peas and cook for another 30 seconds, then drain immediately in a colander and rinse with cold water until cool.
Pat the vegetables dry and put them into a bowl.
Slice the pepper into 0.25-inch slices and thinly slice the mushrooms.
Toss the pepper and mushrooms with the asparagus, snow peas, and bean sprouts, along with 3 tbsp of dressing, then refrigerate.
Bring a pot of water to a boil, break the soba noodles into halves or thirds, and cook until tender.
Drain and rinse the noodles.
Toss the noodles with the vegetable mix and the remaining dressing, then refrigerate for 15 minutes to let the flavors blend and the noodles absorb some of the dressing.
Garnish with peanuts and serve.

Variations

Add grilled shrimp or tofu for extra protein.
Substitute the asparagus and snow peas with your favorite vegetables, such as broccoli or carrots.
Use almond butter or tahini in place of peanut butter for a different flavor profile.

Cooking Tips & Tricks

Be sure to cook the asparagus and snow peas for the right amount of time to ensure they are tender but still crisp.

- Make sure to rinse the noodles thoroughly after cooking to remove excess starch and prevent them from sticking together.

- Refrigerate the salad for at least 15 minutes before serving to allow the flavors to meld together.

Serving Suggestions

This salad can be served as a main dish for a light lunch or as a side dish for grilled chicken or fish.

Cooking Techniques

Blanching the vegetables helps to retain their vibrant color and crisp texture.

- Tossing the noodles with the dressing while they are still warm allows them to absorb the flavors more effectively.

Ingredient Substitutions

Use gluten-free soba noodles for a gluten-free version of this dish.

- Substitute honey or maple syrup for the brown sugar in the dressing.

Make Ahead Tips

This salad can be made ahead of time and refrigerated for up to 24 hours before serving. Just be sure to garnish with peanuts just before serving to maintain their crunch.

Presentation Ideas

Serve the Soba Noodle Salad with Ginger-Peanut Dressing in individual bowls or on a large platter garnished with fresh cilantro or sliced green onions.

Pairing Recommendations

This salad pairs well with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio.

Storage and Reheating Instructions

Leftover Soba Noodle Salad with Ginger-Peanut Dressing can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave for 1-2 minutes or enjoy cold.

Nutrition Information

Calories per serving

Each serving of Soba Noodle Salad with Ginger-Peanut Dressing contains approximately 350 calories.

Carbohydrates

Each serving of Soba Noodle Salad with Ginger-Peanut Dressing contains approximately 45 grams of carbohydrates.

Fats

Each serving of Soba Noodle Salad with Ginger-Peanut Dressing contains approximately 12 grams of fat.

Proteins

Each serving of Soba Noodle Salad with Ginger-Peanut Dressing contains approximately 10 grams of protein.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C from the bell pepper, as well as iron and fiber from the soba noodles.

Alergens

This recipe contains peanuts and soy sauce, which may be allergens for some individuals.

Summary

Soba Noodle Salad with Ginger-Peanut Dressing is a nutritious and balanced dish that provides a good source of carbohydrates, fats, proteins, and vitamins and minerals.

Summary

Soba Noodle Salad with Ginger-Peanut Dressing is a delicious and nutritious dish that is perfect for a light lunch or as a side dish for a summer barbecue. With its flavorful dressing and crunchy vegetables, this salad is sure to be a hit with your family and friends.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. I was attending a potluck dinner with some friends, and one of them brought a Soba Noodle Salad with Ginger-Peanut Dressing. The combination of flavors and textures was unlike anything I had ever tasted before. The nutty soba noodles, the crisp vegetables, and the tangy dressing all came together in perfect harmony.

I knew right away that I had to learn how to make this dish for myself. Thankfully, my friend was more than happy to share the recipe with me. She told me that she had learned it from a coworker who had lived in Japan for several years. The recipe had been passed down through generations and was a staple in her family.

I couldn't wait to try my hand at making the Soba Noodle Salad with Ginger-Peanut Dressing. I gathered all the ingredients I would need and set to work in the kitchen. The first step was cooking the soba noodles until they were just tender. While they were boiling away, I chopped up some fresh vegetables – bell peppers, carrots, and scallions – to add a pop of color and crunch to the salad.

Next, I made the dressing. It was a simple mixture of peanut butter, soy sauce, rice vinegar, honey, ginger, and garlic. I whisked everything together until it was smooth and creamy, then tasted it to make sure the flavors were balanced. A little more honey and a pinch of salt were all it needed to perfect it.

Once the soba noodles were cooked and cooled, I tossed them with the chopped vegetables and drizzled the dressing over the top. I gently mixed everything together, making sure that each noodle was coated in the flavorful sauce. Finally, I sprinkled some sesame seeds and chopped peanuts on top for an extra crunch.

The moment of truth had arrived – it was time to taste my creation. I took a bite of the Soba Noodle Salad with Ginger-Peanut Dressing and was instantly transported to a world of delicious flavors and textures. The nutty soba noodles paired perfectly with the crunchy vegetables and the creamy dressing. The ginger added a zesty kick, while the peanuts gave a satisfying crunch.

I knew that I had found a new favorite recipe. I made the Soba Noodle Salad with Ginger-Peanut Dressing for every potluck, picnic, and family gathering from that day on. It became my signature dish, and everyone who tried it raved about how delicious it was.

As the years went by, I continued to make the Soba Noodle Salad with Ginger-Peanut Dressing, tweaking the recipe here and there to suit my tastes. Sometimes I would add some shredded chicken or tofu for extra protein, or swap out the vegetables for whatever was in season. But no matter how I changed it, the dish always remained a crowd-pleaser.

I passed the recipe down to my own children and grandchildren, who now make it for their own families and friends. It has become a beloved tradition in our family, a dish that brings us together and reminds us of all the wonderful memories we have shared over the years.

The Soba Noodle Salad with Ginger-Peanut Dressing will always hold a special place in my heart. It is more than just a recipe – it is a reminder of the joy and love that food can bring into our lives. And for that, I am forever grateful.