In addition to their satisfying textures, steamed vegetables retain more water-soluble nutrients than their boiled counterparts. Curly soba noodles, found in the international or ethnic aisle of your grocery store, impart a neutral flavor that works well in this Asian-inspired entrée.
1 garlic clove, minced
6 ounces Japanese curly noodles (chucka soba), uncooked
I love the sauce on this one. I add tofu cubes sauteed in a little sesame oil and use the buckwheat soba. This is great cold on a hot night. This recipe makes a good entree for two people. As a side, it could stretch to four if they're not too hungry.
I enjoyed this delicious, Asian-inspired salad. Being something of a wasabi wimp, I only added half the amount called for, which seemed to be plenty when I tasted the vinaigrette itself; after dressing the salad, though, I found the wasabi taste got lost and will try 2 tsp the next time I make it. Otherwise, I found the dressing to be nicely balanced. I used fresh green beans instead of the snow peas and regular carrots in place of the baby ones. Served with sauteed skinless, boneless chicken breast strips.
This dish was OK. I love wasabi, but that's really all I tasted in the dish - and I used about 2/3 T! My eyes were watering just stirring the dish. Sesame oil is another strong flavor I love, but I could barely get a hint of it. If you're looking for a soba salad, the "Peanut Chicken Soba Salad" from CL is much, MUCH better, especially for packed lunches (my intention with this salad).
3 stars does not do this recipe justice. You must be a fan of wasabi, as the flavor is very strong, but it's perfect with the combination of vegetables. Also added green onions and cilantro. Would also be great with roasted peanuts or toasted sesame seeds. Served with CL Grilled Salmon with East-West Spice Rub and Spiced Coconut-Red Lentil Soup.
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