Soba Noodle Salad with Ginger-Peanut Dressing ππ₯
Prep Time: 45 minutes
Cook Time: 12 minutes
Total Time: 57 minutes
Servings: 4
Description:
Soba noodles, those delightful Japanese buckwheat strands, take center stage in this vibrant salad, accented with a zesty ginger-peanut dressing. Embrace the fusion of flavors as you indulge in this wholesome dish, perfect for lunch or as a side for your next potluck gathering. Bid farewell to mundane ramen and elevate your culinary experience with this tantalizing creation!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Ginger | 2 tbsp |
| Rice wine | 1/4 cup |
| Turbinado sugar | 1 tbsp |
| Brown sugar | 1/4 cup |
| Sea salt | 3/4 tsp |
| Peanut butter | 1/4 cup |
| Cayenne pepper | 1/4 tsp |
| Soy sauce | 2 tbsp |
| Rice vinegar | 2 tbsp |
| Asparagus | 1 bunch |
| Fresh snow peas | 1 cup |
| Red bell pepper | 1 |
| Shiitake mushrooms | 2 oz |
| Bean sprouts | 3 oz |
| Roasted peanuts | 1/4 cup |
Instructions:
-
Prepare the Dressing:
- In a small pan, combine ginger, rice wine, turbinado sugar, brown sugar, sea salt, peanut butter, cayenne pepper, soy sauce, and rice vinegar.
- Whisk the ingredients over low heat until a smooth consistency is achieved. Set aside to cool.
-
Prepare the Vegetables:
- Trim the ends of the asparagus and cut them into 2-inch pieces.
- Cut the snow peas into thirds after removing the strings.
- Boil water in a pot and cook the asparagus for precisely 3 minutes.
- Add the snow peas to the boiling water and cook for an additional 30 seconds.
- Drain the vegetables immediately and rinse them under cold water until they cool down.
- Pat the vegetables dry and transfer them to a large mixing bowl.
-
Slice and Toss:
- Slice the red bell pepper into 1/4-inch strips.
- Thinly slice the shiitake mushrooms.
- Toss the pepper and mushrooms with the cooked asparagus, snow peas, and bean sprouts.
- Add 3 tablespoons of the prepared dressing and mix well.
- Refrigerate the vegetable mix to allow the flavors to meld.
-
Cook the Soba Noodles:
- Bring a separate pot of water to a boil.
- Break the soba noodles into halves or thirds and add them to the boiling water.
- Cook the noodles according to package instructions until they are tender.
- Drain the cooked noodles and rinse them under cold water to stop the cooking process.
-
Combine and Refrigerate:
- In a large bowl, toss the cooked soba noodles with the chilled vegetable mix.
- Add the remaining ginger-peanut dressing and ensure the noodles are evenly coated.
- Refrigerate the salad for about 15 minutes to enhance the flavors and allow the noodles to absorb the dressing.
-
Garnish and Serve:
- Just before serving, garnish the soba noodle salad with roasted peanuts.
- Serve chilled and savor the delicious fusion of flavors!
Elevate your culinary repertoire with this delectable Soba Noodle Salad with Ginger-Peanut Dressing. Bursting with fresh vegetables and tantalizing spices, this dish is sure to impress even the most discerning palates. Whether enjoyed as a satisfying meal or shared among friends at a potluck, this recipe promises a delightful gastronomic adventure!
