Looking for some delicious and easy ginger soba noodles recipes? Look no further! In this post, we will be sharing recipes for both the standard soba noodles as well as some variations that will give your meal a unique spin. From chicken and broccoli soba noodles to ginger and salmon soba noodles, there is sure to be a recipe that you will love. So be sure to check out this post and start cooking up some delicious ginger soba noodles today!
It's been a long time since I've made Ginger Soba Noodles. My mom used to make them often and I remember how delicious they were. My whole family would sit around after dinner picking at our plates of noodles. Today everyone just wants less carbs and more sauces. The days of my mom's noodles are long gone. They are so good, though - I'm going to make them again.
If you're into cooking easy and healthy meals for yourself, here is a gorgeous and simple Ginger Soba Noodle recipe for you.
Ginger Soba Noodles
You can certainly make the dressing a day or two ahead of time. Just give it a good shake and a taste before using - then adjust the salt and balance if needed.
Ingredients
- 12 oz / 340 g dried soba noodles
- Ginger Dressing:
- 1 tablespoon freshly grated fresh ginger
1 teaspoon toasted sesame oil
zest and juice of ½ a lemon
½ cup / 2.5 oz / 70 g chopped white onion
1 teaspoon mirin (optional)
2 teaspoons brown sugar or honey
½ teaspoon salt, plus more to taste
3 tablespoons brown rice vinegar
1 celery stalk, strings removed, then chopped
⅓ cup / 80 sunflower oil or untoasted sesame oil - 3 tablespoons of chopped tarragon, plus more to taste
- a few big handfuls of cubed tofu, pan-fried or baked until golden
- ⅓ cup + toasted squash seeds, pumpkin seeds, walnuts, or sesame seeds
Directions
- Cook the soba noodles in well salted water, drain, rinse under cold water, and shake off as much of the water as possible.
- In the meantime, make the dressing by combining the ginger, toasted sesame oil, lemon zest and juice, onion, mirin, sugar, salt, vinegar, celery, and sunflower oil in a food processor. Blend until very smooth, then press aggressively through a strainer. Taste and tweak a bit if needed - the dressing should have a bit of bite, and an edge. It'll hit the pasta and you want it to be able to cut the starchiness. Set the dressing aside.
- In a large bowl, toss the soba noodles with most of the tarragon, the tofu, most of the squash seeds/nuts, and about ⅔ of the dressing. Really get in there and toss well. Add more dressing if needed (I use all of it), and season again until the noodles are to your liking. It's nice to serve this with a few wedges of lemon on the side, or a bit of brown rice vinegar. Finish with the remaining tarragon and seeds.
Serves 4 - 6.
Prep time: 10 min - Cook time: 20 min
Ginger Soba Noodles
Ingredients
- 12 oz / 340 g dried soba noodles
- Ginger Dressing:
- 1 tablespoon freshly grated fresh ginger
- 1 teaspoon toasted sesame oil
- zest and juice of ½ a lemon
- ½ cup / 2.5 oz / 70 g chopped white onion
- 1 teaspoon mirin optional
- 2 teaspoons brown sugar or honey
- ½ teaspoon salt plus more to taste
- 3 tablespoons brown rice vinegar
- 1 celery stalk strings removed, then chopped
- ⅓ cup / 80 sunflower oil or untoasted sesame oil
- 3 tablespoons of chopped tarragon plus more to taste
- a few big handfuls of cubed tofu pan-fried or baked until golden
- ⅓ cup + toasted squash seeds pumpkin seeds, walnuts, or sesame seeds
Instructions
- Cook the soba noodles in well salted water, drain, rinse under cold water, and shake off as much of the water as possible.
- In the meantime, make the dressing by combining the ginger, toasted sesame oil, lemon zest and juice, onion, mirin, sugar, salt, vinegar, celery, and sunflower oil in a food processor. Blend until very smooth, then press aggressively through a strainer. Taste and tweak a bit if needed - the dressing should have a bit of bite, and an edge. It'll hit the pasta and you want it to be able to cut the starchiness. Set the dressing aside.
- In a large bowl, toss the soba noodles with most of the tarragon, the tofu, most of the squash seeds/nuts, and about ⅔ of the dressing. Really get in there and toss well. Add more dressing if needed (I use all of it), and season again until the noodles are to your liking. It's nice to serve this with a few wedges of lemon on the side, or a bit of brown rice vinegar. Finish with the remaining tarragon and seeds.
There you have it! Our list of top ginger soba noodles recipes that will surely tantalize your taste buds. Whether you're in the mood for a light and refreshing meal, or something hearty and filling, these recipes have you covered! We hope you enjoy them as much as we do. Till next time!
Frequently Asked Questions
What is special about soba noodles?
Soba Noodles are high in plant compounds that are beneficial to your health. Buckwheat consumption has been linked to lower blood sugar, improved heart health, reduced inflammation, and cancer prevention. This could be due to the plant chemicals in the seed, such as rutin and other antioxidants, as well as the fibre ( 7 , 8 , 9 , 10)
How do you keep soba from sticking together?
This is, without a doubt, the most crucial phase. Transfer the noodles to a dish of cold water and swirl them around after putting them into a colander. Alternatively, you may simply rinse them under running water. To eliminate the extra starch that causes the sticky texture, keep them moving in or under water for a minute or more.
Are soba noodles healthier than pasta?
Soba noodles have fewer calories, more fibre, and more protein than regular pasta, so they won't cause blood sugar spikes, according to Rich and Shapiro. "Traditional pasta is made from refined flour and has a greater calorie, sugar, and carbohydrate content." Soba noodles are a low-calorie substitute for wheat pasta.
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