Filed Under: grillbbq, salads, Starter, Under 20 Mins, Vegetables, vietnamese

Soba Noodles with Grilled Veggies and Sesame Ginger Dressing

This cool vegetarian noodle dish is a perfect meal for any occasion. Since it's served at room temperature, you can prepare everything several hours ahead, then assemble it at the last minute.

April 8th, 2012

Servings
4
Prep Time
10 minutes
Cook Time
10 minutes
Ingredients
  • 2 tablespoons minced ginger
  • 1/4 Cups mirin*
  • 1 tablespoon sugar
  • 1/2 teaspoons sea salt
  • 3 tablespoons tahini*
  • 1 tablespoon cayenne pepper
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
Soba Noodles with Grilled Veggies and Sesame Ginger Noodles
Ingredients
  • 1 tablespoon sugar
  • 1/2 Cups mirin (sweet rice wine)
  • 3 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 6 shiitake mushrooms, stems removed
  • 3 leeks
  • 1 pound asparagus, tough stem ends removed
  • 1 Cup snow peas
  • 2 bundles soba (buckwheat) noodles
  • 12 Cups bean sprouts
Directions
  1. Combine all the ingredients in a saucepan and heat over medium-low heat, stirring until the tahini is dissolved. Transfer to a bowl and set aside to cool. (To store, transfer dressing into a glass jar with a tight-fitting lid; it will keep for a couple of days refrigerated). To serve, add 1 to 2 tablespoons water to dressing.

  2. Heat grill.

  3. While waiting for the grill to get hot, combine the sugar, mirin, soy sauce and sesame oil in a large bowl and whisk to mix. Add the mushrooms, leeks, asparagus and snow peas. Toss lightly and set aside.

  4. Place a fine-mesh rack or grilling basket on the grill. Put the mushrooms, leeks and asparagus on the grill over medium-high heat and brush with the marinade. Grill the asparagus until they are slightly charred and the colour has brightened, and 2 minutes. Grill the leeks until slightly charred and soft, about 3 minutes. Transfer to a plate. Put snow peas on grill last and cook until colour brightens, about 1 minute.

  5. When they are cool enough to handle, slice the asparagus, leeks and mushrooms into think diagonal slices. Set aside.

  6. Cook the soba noodles in a large pot of boiling water until soft, 3 to 4 minutes. Drain in a strainer and rinse well with cool water. Squeeze noodles to extract excess water. Transfer to a bowl. Add bean sprouts and grilled vegetables.

  7. Just before serving, add the dressing to the noodles and mix well.

Soba Noodles with Grilled Veggies and Sesame Ginger Dressing

Leave a Reply

Your email address will not be published.

Close