Soba noodle salad for one
9 February 2021 06:59 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mific posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
gluten_freeSoba noodles can be GF as they're made of buckwheat, and they're good for one-person meals, as they often come in packs with handy individual serves, like this:
BUT! Unfortunately, most of these helpfully bundled ones aren't GF, being partly wheat flour. Check the package. You can definitely get 100% buckwheat soba noodles, but they're mainly not in the cute bundles, e.g.:
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes | Servings: 1
Ingredients:
1 serving dried Soba noodles
1 medium carrot
1 stalk celery, trimmed and cleaned
1/2 a large red bell pepper (capsicum), deseeded
2 small to medium scallions (spring onions) thinly sliced
1/2 cup frozen shelled edamame
(You can of course vary this according to whatever veggies you have to hand, but you'd need to decide whether to cook or blanch them, or add them raw. If you're vegetarian, the edamame adds protein. If not, you can also add cooked cooled shredded chicken, or bacon, turkey, prawns, etc.)
Dressing:
1/4 cup rice vinegar (60ml)
1 tbsp soy sauce
1/2 tsp salt
1/2 tsp sugar
1 tbsp neutral vegetable oil
1 tsp sesame oil
Garnish: 1-2 tbsp toasted sesame seeds (heat them briefly in a dry non-stick pan, stirring)
Directions:
Boil a medium pot of water and cook the soba noodles for 6-7 min. Drain and immediately cool under running cold water. Drain well, put in a large serving bowl and toss with the 1 tsp of sesame oil to prevent sticking.
BUT! Unfortunately, most of these helpfully bundled ones aren't GF, being partly wheat flour. Check the package. You can definitely get 100% buckwheat soba noodles, but they're mainly not in the cute bundles, e.g.:
However it's easy to measure a 1-person serve, using your hand - the serve fits in the circle of thumb and forefinger. For me, that's just under an inch across. Soba noodles are easy to handle, as they're easy to snap in half to fit in the pot. Rice noodles are much more of a hassle to break. 
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes | Servings: 1
Ingredients:
1 serving dried Soba noodles
1 medium carrot
1 stalk celery, trimmed and cleaned
1/2 a large red bell pepper (capsicum), deseeded
2 small to medium scallions (spring onions) thinly sliced
1/2 cup frozen shelled edamame
(You can of course vary this according to whatever veggies you have to hand, but you'd need to decide whether to cook or blanch them, or add them raw. If you're vegetarian, the edamame adds protein. If not, you can also add cooked cooled shredded chicken, or bacon, turkey, prawns, etc.)
Dressing:
1/4 cup rice vinegar (60ml)
1 tbsp soy sauce
1/2 tsp salt
1/2 tsp sugar
1 tbsp neutral vegetable oil
1 tsp sesame oil
Garnish: 1-2 tbsp toasted sesame seeds (heat them briefly in a dry non-stick pan, stirring)
Directions:
Boil a medium pot of water and cook the soba noodles for 6-7 min. Drain and immediately cool under running cold water. Drain well, put in a large serving bowl and toss with the 1 tsp of sesame oil to prevent sticking.
Cut carrot, celery, and red bell pepper into 3 inch long pieces then cut lengthwise into thin sticks. Boil the frozen shelled edamame 4 min, then cool under cold water and drain.
In a small bowl, mix all the ingredients of the dressing together.
Toss the vegetables and noodles in the large serving bowl with the dressing. Garnish with sesame seeds.
