Prev Recipe Next Recipe

Recipe courtesy of Michele Urvater

Save Recipe Print

Total:: 15 min
Prep:: 5 min
Cook:: 10 min

Yield:: 4

Ingredients

8 ounces Soba (Japanese buckwheat noodles)
1 tablespoon peanut oil
2 carrots, cut into match sticks
1/4 pound snow peas, trimmed
1 cup bean sprouts
1 package enoki mushrooms, trimmed
1/2 pound cooked shrimp or other shellfish
1/3 cup minced scallion, including green
1/4 cup rice vinegar
1 tablespoon minced fresh ginger root
2 tablespoons soy sauce
4 tablespoons peanut oil
2 tablespoons Asian sesame oil
2 teaspoons minced garlic
1 teaspoon honey
1 tablespoon minced fresh cilantro

Directions

In a pot of boiling salted water cook the Soba for 5 minutes, or until al dente, drain and transfer to large bowl. Toss with oil. In large saucepan of boiling salted water add carrots and cook 2 minutes, add snowpeas and bean sprouts and bring water back to boil. Drain vegetables and refresh. Pat dry.

Add vegetables to bowl of pasta along with seafood and minced scallion.

Make the dressing: In blender or processor combine all ingredients and blend until combined well. Toss salad with dressing.

My Private Notes

Name: Asian Soba Salad
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4
Ingredients: 8 ounces Soba (Japanese buckwheat noodles); 1 tablespoon peanut oil; 2 carrots, cut into match sticks; 1/4 pound snow peas, trimmed; 1 cup bean sprouts; 1 package enoki mushrooms, trimmed; 1/2 pound cooked shrimp or other shellfish; 1/3 cup minced scallion, including green; 1/4 cup rice vinegar; 1 tablespoon minced fresh ginger root; 2 tablespoons soy sauce; 4 tablespoons peanut oil; 2 tablespoons Asian sesame oil; 2 teaspoons minced garlic; 1 teaspoon honey; 1 tablespoon minced fresh cilantro