Soba Noodles with Wasabi and Baby Corn

Vicki Butts (lazyme)

By
@lazyme5909

From Picnics in the Park by Connie McCole.


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Rating:

Comments:

Serves:

2

Prep:

20 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

1 Tbsp
black sesame seeds
1 Tbsp
white sesame seeds
6 oz
soba (buckwheat noodles)
1/4 tsp
wasabi
2 Tbsp
soy sauce
2 Tbsp
sesame oil
2 Tbsp
peanut oil
2 Tbsp
balsamic vinegar
2 small
garlic cloves, peeled and rinsed
1 8-oz jar(s)
baby corn, rinsed
4
green onions, green tops included, thinly sliced
1 Tbsp
pickled ginger

Directions Step-By-Step

1
Dry-toast the black and white sesame seeds in a heavy skillet over low heat, stirring occasionally, about fifteen minutes.
2
In a large pot of salted water, boil the soba noodles until they are al dente, about seven minutes. Drain and transfer to a large bowl.
3
In a small glass bowl, stir to combine the wasabi and the soy sauce. Set aside for ten minutes to allow the flavors to develop.
4
Stir in the sesame and peanut oils, vinegar, and garlic.
5
Diagonally slice each tiny corn cob in half. Toss the corn into the dressing and set aside to allow the flavors to blend, about fifteen minutes.
6
Pour the corn-spiked dressing over the noodles and toss thoroughly to coat.
7
Sprinkle on the green onions and pickled ginger and toss again gently.

About this Recipe

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: Japanese