Best 6 Hot And Sour Soba Salad Recipes

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Looking for a delicious and refreshing recipe to tantalize your taste buds? Hot and sour soba salad is an exciting fusion dish that combines the tangy flavors of vinegar and spice with the nutty flavor of soba noodles. This salad is not only packed with flavor but also versatile enough to accommodate various dietary preferences. Whether you're a vegetarian, vegan, or simply looking for a healthier option, this article will guide you in creating the perfect hot and sour soba salad tailored to your needs. Explore the diverse range of ingredients, dressings, and toppings to craft a salad that's as visually appealing as it is delicious.

Let's cook with our recipes!

HOT-AND-SOUR SOBA SALAD



Hot-and-Sour Soba Salad image

I find any combination of noodles and hot-and-sour dressing fairly addictive, and none more than these earthy buckwheat noodles. You can make a meal of this salad if you add a little protein in the form of tofu, shredded chicken or shrimp.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, main course

Time 15m

Yield Serves six

Number Of Ingredients 17

1 to 2 tablespoons peanut butter (to taste)
1 tablespoon soy sauce
2 tablespoons white wine vinegar or seasoned rice wine vinegar
1 to 2 teaspoons hot red pepper oil (to taste)
Pinch of cayenne
1 large garlic clove, minced
2 teaspoons finely minced fresh ginger
Salt
freshly ground pepper to taste
1 tablespoon sesame oil
2 tablespoons canola oil
1/2 cup vegetable or chicken broth
1/2 pound Japanese buckwheat noodles
1 cup diced or julienned cucumber
1/4 cup chopped cilantro
1/4 cup coarsely chopped walnuts
Lettuce, baby spinach, radicchio or arugula for serving (optional)

Steps:

  • Heat the peanut butter for 10 to 20 seconds in a microwave to make it easier to mix. Combine with the soy sauce, vinegar, hot red pepper oil, cayenne, garlic, ginger and salt and pepper. Whisk together. Whisk in the sesame oil, canola oil and broth. Set aside.
  • To cook the noodles, bring a large pot of water to a boil, and add salt, if desired, and the noodles. When the water comes back to a boil and bubbles up, add a cup of cold water to the pot. Allow the water to come back to a boil, and add another cup of cold water. Allow the water to come to a boil one more time, and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Drain and toss immediately with the dressing (whisk the dressing again first). Add the remaining ingredients, and toss together. Taste, adjust seasonings, and serve over a bed of salad greens if desired.

Nutrition Facts : @context http, Calories 269, UnsaturatedFat 12 grams, Carbohydrate 32 grams, Fat 14 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 2 grams, Sodium 476 milligrams, Sugar 1 gram, TransFat 0 grams

COLD SOBA NOODLE SALAD



Cold Soba Noodle Salad image

This cold salad is easy to make and great for prepping healthier options for the week's lunches or snacks. I like to add some heat by mixing sriracha or chili garlic paste into the Thai peanut sauce.

Provided by B. Tario

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 5

Number Of Ingredients 9

1 (14 ounce) package dried soba noodles
1 tablespoon toasted sesame oil
5 (3-cup) storage containers
1 cup shelled edamame
1 large carrot, shredded
4 green onions, thinly sliced
½ cup chopped cilantro
1 ¼ cups Thai peanut sauce
5 (2-ounce) dressing containers

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Drop in soba noodles and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Drain.
  • Toss noodles with sesame oil in a medium bowl. Divide noodles evenly between the 5 containers.
  • Top noodles with edamame, carrot, green onions, and cilantro, dividing them evenly between the 5 containers. Place lids on containers. Pour 1/4 cup peanut sauce into each dressing container. Refrigerate until ready to eat. Mix 1 dressing container with 1 serving of soba salad to serve.

Nutrition Facts : Calories 489.7 calories, Carbohydrate 68.9 g, Fat 19.2 g, Fiber 2.7 g, Protein 19.7 g, SaturatedFat 3.7 g, Sodium 787.9 mg, Sugar 1 g

SOBA SALAD



Soba Salad image

For most people, even experienced cooks, weeknight dinners are not so much a result of careful planning but of what's on hand - and what can be accomplished fairly quickly. Noodles of all kinds are easy and beloved. But soba noodles, a Japanese staple, are special: they usually take no more than 3 to 4 minutes to cook and, because they're made from buckwheat, have a slightly firm texture and a nutty flavor. Traditionally, soba are served hot and cold, making them a flexible partner for almost any fresh ingredients you have in the kitchen. In this case, they are paired with shelled frozen edamame, carrots and spinach and a light dressing.

Provided by Mark Bittman

Categories     quick, salads and dressings, times classics, main course, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 12

Salt
freshly ground pepper
3 to 4 ounces soba noodles
1 carrot, peeled and finely chopped
2 cups edamame (frozen are fine)
2 to 3 tablespoons soy sauce
Juice of one lime
2 tablespoons white or light miso
1 tablespoon mirin or 1 teaspoon sugar, or to taste
1 10-ounce package fresh spinach, washed and trimmed
1/4 cup chopped scallion
1 tablespoon freshly grated ginger

Steps:

  • Bring a large pot of water to a boil and salt it. Drop in the noodles and carrot and cook until tender, 2 to 4 minutes; add the edamame for about 15 to 30 seconds just to warm, then drain everything in a colander. Set aside.
  • In a large salad bowl, whisk together the soy sauce, lime juice, miso and mirin or sugar. Add spinach, noodles, carrot, edamame, scallion, and toss; then taste and season with salt and pepper as needed. Garnish with grated ginger at the table.

Nutrition Facts : @context http, Calories 208, UnsaturatedFat 1 gram, Carbohydrate 33 grams, Fat 4 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 0 grams, Sodium 1134 milligrams, Sugar 4 grams

HEALTHY AND FLAVOR-FILLED SOBA SALAD



Healthy and Flavor-Filled Soba Salad image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

Salt
8 ounces soba, or whole-wheat linguine or spaghetti
1/4 cup honey
1/4 cup soy sauce
2 tablespoons rice vinegar or sherry vinegar
2 large cloves garlic, finely grated or minced
One 2-inch piece ginger, peeled and finely grated
1 Fresno chile or red finger chile, finely chopped
1/3 cup olive oil or vegetable oil
1/4 pound cabbage, very thinly sliced
1 cup shelled edamame, thawed if frozen
1 small bunch scallions, very thinly sliced on an angle
3 tablespoons black sesame seeds or toasted sesame seeds

Steps:

  • Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, then drain. Meanwhile, combine the honey, soy sauce, vinegar, garlic, ginger and chile in a large bowl, then whisk in the oil. Add the cabbage, edamame, scallions and noodles, and toss to combine. Sprinkle with the sesame seeds.

Nutrition Facts : Calories 540 calorie, Fat 24 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 1795 milligrams, Carbohydrate 71 grams, Fiber 4 grams, Protein 16 grams, Sugar 22 grams

HOT AND SOUR SALAD



Hot and Sour Salad image

This colorful Asian-inspired salad (including cabbage, snow peas, mint, and cilantro) gets its "hot" from ginger and chile and its "sour" from lime and grapefruit.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 15

1/4 cup fresh lime juice
2 tablespoons rice wine vinegar
2 tablespoons Asian fish sauce
2 teaspoons grated peeled fresh ginger
1 teaspoon sugar
1 garlic clove, minced
3/4 teaspoon coarse salt
1 small fresh red chile, thinly sliced crosswise
1 small napa cabbage (about 12 ounces), cored and shredded
1/3 cup snow peas, thinly sliced diagonally
1 red bell pepper, seeds and ribs removed, cut into 1 1/2-inch matchsticks
2 pink grapefruits, peel and pith removed, carved into segments using a sharp knife
1 cup loosely packed fresh cilantro leaves
1 cup loosely packed fresh mint leaves and small sprigs
3 scallions, white and pale-green parts only, thinly sliced diagonally

Steps:

  • Make the dressing: Whisk together lime juice, vinegar, fish sauce, ginger, sugar, garlic, salt, and chile in a small nonreactive bowl.
  • Make the salad: Toss together cabbage, snow peas, bell pepper, grapefruits, herbs, and scallions in a large nonreactive serving bowl. Just before serving, add dressing; toss well to combine.

SOBA NOODLE SUPER SALAD



Soba Noodle Super Salad image

Good!

Provided by Brandon

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 55m

Yield 8

Number Of Ingredients 16

½ cup soy sauce
¼ cup canola oil
3 tablespoons balsamic vinegar
3 tablespoons sesame oil
1 tablespoon chili oil
3 ½ tablespoons dark brown sugar
2 teaspoons kosher salt
1 tablespoon minced fresh ginger root
1 clove garlic, minced
1 (8.8 ounce) package dried soba noodles
1 bunch fresh asparagus, trimmed and shaved into ribbons
1 bunch scallions, thinly sliced
2 red bell peppers
2 cups bean sprouts
¼ cup sesame seeds
½ cup chopped fresh cilantro

Steps:

  • Whisk soy sauce, canola oil, balsamic vinegar, sesame oil, and chili oil in a bowl until blended. Mix sugar, salt, ginger, and garlic into the same bowl, stir sauce to combine.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Cut red bell peppers in half from top to bottom; remove the stem, seeds, and ribs. Place peppers with cut sides down onto the prepared baking sheet.
  • Cook bell peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers in a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins, slice peppers into strips.
  • Fill a large pot with lightly salted water and bring to a rolling boil. Ease soba noodles into the water and return to a boil. Cook uncovered, stirring occasionally, until pasta is tender yet firm to the bite, 5 to 7 minutes. Drain.
  • Combine asparagus, scallions, red bell peppers, bean sprouts, sesame seeds, and cilantro in a large serving bowl. Add noodles and sauce, toss well to combine.

Nutrition Facts : Calories 317.5 calories, Carbohydrate 39.2 g, Fat 16.2 g, Fiber 3.5 g, Protein 8.9 g, SaturatedFat 1.8 g, Sodium 1641.5 mg, Sugar 10 g

Tips:

  • To save time, use pre-cooked soba noodles. If using dried soba noodles, cook them according to the package instructions.
  • To make the dressing ahead of time, whisk together the vinegar, soy sauce, sesame oil, honey, and ginger in a small bowl. Cover and refrigerate for up to 1 week.
  • For a vegetarian version of this salad, omit the chicken and add an extra cup of vegetables.
  • To make this salad even more flavorful, marinate the chicken in the dressing for at least 30 minutes before cooking.
  • If you don't have rice vinegar, you can substitute white vinegar or apple cider vinegar.

Conclusion:

This hot and sour soba salad is a delicious and refreshing way to enjoy soba noodles. It's perfect for a quick and easy lunch or dinner. The dressing is tangy and flavorful, and the vegetables add a nice crunch. This salad is also a good source of protein and fiber. So next time you're looking for a healthy and satisfying meal, give this hot and sour soba salad a try. You won't be disappointed!

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