Soba Noodle Salad with Ginger-Peanut Dressing

May 28, 2023May 28, 20230 2
Soba Noodle Salad with Ginger-Peanut Dressing
in Salad

Prep

15 min

Cook

15 min

Ready In

30 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 tablespoons ginger , minced
1/4 cup sweet rice wine ( mirin )
1 tablespoon turbinado sugar or 1 tablespoon brown sugar
1/4 teaspoon sea salt
3 tablespoons peanut butter
1/4 teaspoon cayenne pepper
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon sesame oil
1 lb asparagus
2 ounces fresh snow peas
1 red bell pepper
3 ounces shiitake mushrooms
1 cup bean sprouts , rinsed
8 ounces soba noodles
1/4 cup roasted peanuts , chopped

Nutrision Information

Servings Per Recipe
4
Calories
438
Sugar
10g
Fat
13g
Soba Noodle Salad with Ginger-Peanut Dressing is a refreshing and healthy dish that is perfect for hot summer days. This recipe combines the nutty flavor of soba noodles with a variety of fresh vegetables, all dressed with a zesty ginger-peanut sauce. This salad is a great way to get your daily dose of vegetables and is an excellent source of protein and fiber. Best of all, it's easy to make and can be customized with your favorite ingredients.

Instructions

1.In a small bowl, whisk together the ginger, sweet rice wine, sugar, and sea salt until well combined.
2.Next, whisk in the peanut butter and cayenne pepper until smooth.
3.Then, whisk in the soy sauce, rice vinegar, and sesame oil until well combined.
4.Cover and refrigerate the dressing until ready to use.
5.Fill a large pot with water and bring to a boil. Add the asparagus and snow peas, and cook for about 2 minutes or until just tender. Using a slotted spoon, transfer the vegetables to a large bowl of ice water and let cool for about 1 minute. Drain well and pat dry with a clean cloth.
6.In the same pot of boiling water, add the soba noodles and cook according to package instructions, about 6 to 8 minutes. Drain and rinse under cold water, then transfer to a large bowl.
7.Remove the stems from the shiitake mushrooms and discard; slice the caps and add to the bowl with the soba noodles. Add the red bell pepper, bean sprouts, asparagus, and snow peas, and toss to combine.
8.Pour the dressing over the salad and toss to coat evenly. Top with chopped roasted peanuts and serve immediately.

PROS

This Soba Noodle Salad with Ginger-Peanut Dressing is a light and delicious meal that is perfect for warm weather.

It’s packed with fresh, healthy ingredients and is easy to make.

The ginger-peanut dressing is rich and flavorful, adding just the right amount of kick to the dish.

CONS

Soba noodles are made from buckwheat flour, which may not be suitable for those with gluten allergies or sensitivities.

Additionally, this dish may be higher in sodium due to the soy sauce and rice vinegar in the dressing.

HEALTH & BENEFITS

This dish is rich in nutrients such as fiber, vitamins C and K, and potassium.
The asparagus and snow peas provide a source of folate, while the shiitake mushrooms are high in antioxidants.
The ginger and sesame oil in the dressing may also have anti-inflammatory properties.

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