Saturday, 8 February 2014

Warm Soba Noodle Salad

This recipe is very quick to make and can be made to suit your tastes and with whatever meat you prefer. This version is made with scallops, however, prawns, thinly sliced beef, pork or chicken also work well. Cooked omelette and tofu can be substituted for the meat. I like to use broccolini cut into smallish slivers and snow peas. This is a very light dish that is eaten warm or cold.  The noodles, vegetables and suace/dressing are the base, protein of your choice is then added. Increase the amount of meat or protein according to your requirements. As with all dishes of this type it can be bulked out with additional vegetables.  It is also very good the next day as leftover salad. I usually make twice the amount so that there are leftovers for lunch. This recipe will make two generous serves or three smaller.

If you have everything assembled the dish can be cooked in less than 10 minutes. I put the water for the noodles on to boil, then put the vegetables in a bowl in the microwave and cook on high for 2 minutes. I then cook the meat in a small amount of oil on high heat. Do not wash out the pan as the juices are part of the dressing.  If using omelette cook in the pan, remove and slice before making the dressing.

Soba Noodle Salad
 Salad Base
1/2 pkt or 2 bundles of Soba Noodles
1 bunch broccoli, trimmed,thick stalks sliced lengthwise to make thin pieces
a generous handful of snowpeas
2 cloves garlic crushed
small knob of green ginger, finely grated
2 tablespoons light soy sauce
2 tablespoons rice wine, sherry or stock
1 tablespoon sushi vinegar
small amount of oil.
250grams (approximately) scallops or meat of choice sliced into thin slivers or
4 egg omelette sliced into thin strips or tofu sliced and fried.


Cook noodles in boiling water for 3 -4 minutes, drain and rinse in cold water. Put into large bowl.

Blanch vegetables until barely soft or microwave on high  for 2 minutes, drain. 

Heat oil in pan, it should be very hot. Add meat, sear /toss around the pan. Remove from the pan.

Put garlic, ginger, soy, and rice wine into the pan. Bring to the boil. Remove from heat and pour over the        noodles.

Add vegetables, meat and sushi vinegar, toss gently making sure that the dressing coats all of the salad.

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