Noodle Recipes

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Soba Noodle Salad Recipe Recipe

Soba Noodle Salad Recipe

05.20.13 by Jackie

If you follow me on FacebookPinterestTwitter or Instagram, you've probably seen how huge the plants in our garden are. Thanks to the recent sunny, warm weather we’ve experienced, they have really taken off.

To celebrate our first crop of Persian cucumbers, I prepared a chilled noodle salad. I used soba noodles, a variety of fresh vegetables, flavorful peanut sauce, fresh mint (again from our prolific garden) and dill. Soba noodles are Japanese-style buckwheat. If you can’t find them, you could use whole wheat angel hair pasta for a similar texture.

I prepared everything in advance in the morning and assembled the salad later at the last minute. That's what I call healthy, fast food!

If you live in the Bay Area, don't forget to pencil in this Saturday (May 25th) for my cooking demo and cookbook signing for Haute Potato at Los Altos Library. Hope to see everyone there.


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Shirataki Yam Noodles: Noodle Salad Recipe (+ Giveaway) Recipe

Similar to tofu, shirataki noodles can look and taste pretty bland on their own. When I received the package from AsianFoodGrocer.com, I knew I had to enhance the flavor with a sauce. I made a peanut salad dressing that I've used often to flavor tofu, but this time I made it with oyster sauce, miso paste and hot sauce. I added colors to the noodle salad with red bell pepper, pickled garlic, cilantro and green onions. I topped the salad with crushed nori, for a briny flavor and  also sesame seeds and crushed peanuts for texture. We eat with our eyes first, and I think the dark color of the bowl serves as a very attractive contrast to the noodles.

The noodles themselves are very healthy (almost no calories, gluten and cholesterol free). So if you're looking for a light meal, this recipe might be it!


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Mi Xao Don Recipe (Vietnamese Crispy Noodles) Recipe

xào dòn is a Vietnamese noodle specialty. Egg noodles are deep-fried until crispy, then softened in a thick sauce. This time, I sautéed chicken, young bamboo shoots and a few vegetables. Of course, I set aside some without chicken using vegetable syock for the vegetarians in my house.

I've been cooking egg noodles using a variety of techniques lately. I recently served them tossed in peanut salad dressing, in duck broth soup and simply sautéed along with vegetables. This crispy version is definitely the most time-consuming, but once in a while our family enjoys this special meal.


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Asian Noodle Salad with Peanut Salad Dressing Recipe

We went to a potluck this weekend, and I brought along an Asian-inspired salad. I wanted to serve it as a main dish, so I made a pasta salad loaded with tofu and vegetables. But instead of using regular pasta, I used thin egg noodles. I mixed a myriad of vegetables such as crimini mushrooms, baby zucchini, cauliflower, bok choy, sugar snap peas and pickled red peppers with fried, cubed tofu. To finish the dish, I covered it in a delicious peanut dressing made of peanut butter, chili garlic sauce, sugar cane vinegar and ponzu soy sauce.

This cold Asian noodle salad can be prepared hours in advance, making it perfect for picnics and potlucks. Just leave the peanut salad dressing on the side and mix right before serving.


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Bun Rieu Chay Recipe (Vietnamese Vegetarian Vermicelli Rice Noodle Soup) Recipe

Bún riêu cua is traditionally a vermicelli rice noodle soup made with tomato broth, meat, crab and shrimp paste. I'm not a very big fan of the meat flavors with shrimp paste so I usually make it meatless, using a paste of soybeans (and add the crab separately). The visuals and texture resemble the crab patties and the broth has the same fragrance from the sweet tomatoes.

The soup is typical Vietnamese comfort food. It's paired with the usual Vietnamese aromatic herbs and topped with other vegetables and fried tofu for a complete meal.


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