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Old 07-16-2008, 05:00 PM   #1
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Soba noodles - recipes please

recipes would be greatly appreciated. thanks!

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Old 07-17-2008, 11:27 PM   #2
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Quote:
Originally Posted by luvs View Post
recipes would be greatly appreciated. thanks!
How to make, how to cook, or recipes that use?
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Old 07-19-2008, 03:40 PM   #3
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recipies.
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Old 07-19-2008, 05:12 PM   #4
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That still does not answer the question luvs. Are you looking for recipes on how to make the actual noodles or recipes on what to do with them once you have them?
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Old 07-19-2008, 07:05 PM   #5
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ohhhhhhhh...
a flaky moment.
my soba is pre-made/dry.
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Old 07-22-2008, 10:29 PM   #6
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Luvs,


Try to get noodles as fresh as possible.

Cook like spaghetti in a pot with salt water & colander. Oil is not needed, but I would still recommend using it since it is part of the main elements that reconstruct the texture & consistency of the noodle.

When noodles are ready, take the pot off the stove & let oil form a layer at the top.

Lift noodles through the oil allowing them to become thoroughly covered.

You can even add peanut oil over the hot noodles & stir it in. All excess oil will harden and can be removed after you move the noodles to cold water.

Move noodles to cold water, slowly. Use room temp water first, then go to ice water allowing 5-10 minutes between changes. This way, you won't shock the noodles.

before serving, spread noodles out over a lightly damp cloth to absorb any residual moisture. This will also help make the surface more friendly to soba sauce.

You can serve miso soup prior to soba.

Have a dish of diced tofu on the side garnished with green onion & a small saucer for shoyu.

Serve soba with takuan &/or nishime.
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Old 07-24-2008, 11:56 AM   #7
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Here's the recipe I used to use up in Michigan. We used fresh cappellini for the noodles. If you have real soba noodle, just cook those and use them.

Soba Noodles
Yield: ~ 1 pt sauce

This recipe is great for a side dish with Asian-inspired fish. This recipe will yield quite a bit of sauce, while the noodle portions will yield enough for a couple servings. The sauce doesn’t spoil quickly, so keep it covered and refrigerated for awhile, and use as needed.

For the Sauce:
c soy
+ 2 T c water
2 t ginger
2 t garlic
1 t chile-garlic paste
2 T aji-mirin
1 t sesame oil
4 - 5 green onions, sliced
For the Noodles:
8 oz Chinese noodles, or angel-hair pasta, cooked al dente
2 T Bok Choy, sliced cross-wise
2 T Napa cabbage, slice cross-wise
2 T julienned bell peppers, of all colors
2 T julienned snow peas
Peanut oil for stir-frying

Emulsify all the sauce ingredients and set aside. In a skillet or wok, heat the oil. Add the cabbage, bell peppers, and snow peas. Stir-fry over high heat briefly, about a minute. Add c of the sauce. Bring to a boil. Reduce the heat to a simmer, and add the noodles. Toss until the sauce is almost absorbed by the noodles. Serve in a bowl.
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Old 07-24-2008, 12:45 PM   #8
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Do this sub soba noodles for orzo (we're having this tonight sans fennel):

Green Bean and Fennel Salad with Dill Pesto
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Old 07-25-2008, 06:22 PM   #9
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thanks, guys! allen tomorrow i'm trying your dish.
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