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:
★★★★★ 2 votes
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

Step-By-Step

1Dry-toast the black and white sesame seeds in a heavy skillet over low heat, stirring occasionally, about fifteen minutes.
2In 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.
3In a small glass bowl, stir to combine the wasabi and the soy sauce. Set aside for ten minutes to allow the flavors to develop.
4Stir in the sesame and peanut oils, vinegar, and garlic.
5Diagonally 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.
6Pour the corn-spiked dressing over the noodles and toss thoroughly to coat.
7Sprinkle on the green onions and pickled ginger and toss again gently.

About this Recipe

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