Add the noodles and cook, stirring, until tender, 4 minutes. Drain and rinse under cold water. In a medium bowl, combine 2 tablespoons of the oil with the soy sauce, tamari and agave syrup.

This light and refreshing gluten-free salad is perfect for a hot summer day. The star of the dish is the soba noodle, which comes from buckwheat, a fine alternative for those avoiding gluten. Even … ...

To get the soba noodles to hold together, some wheat flour is usually mixed in. “That gives the glue,” says Akutsu. The better the soba maker, the smaller the percentage of wheat flour in the ...

Buckwheat flour gives soba noodles an earthy, nutty flavor that is a great match for shrimp. Rinse the noodles when you drain them to remove any excess starch, which can cause them to stick together.

Cook the shrimp until pink and slightly firm, 3 to 4 minutes. Stir in the diced tomatoes and cook for 1 minute. Add the hot noodles and reserved marinade and stir until incorporated and steaming hot.

In a blender, combine the first eight ingredients and 1/4 cup hot water; puree until smooth. Heat a wok or large skillet on medium high. When it's hot, add 1 tablespoon of oil and swirl to coat ...

Chef Judy Joo marinates shrimp in soy and ginger and serves them with soba noodles, tucked into tacos and on hearty hoagies. IE 11 is not supported. For an optimal experience visit our site on ...

Preparation. Step 1. Place shallot, shrimp, and 1 teaspoon salt in a medium saucepan; add cold water to cover. Bring to a boil, reduce heat, and simmer gently until shrimp are pink, about 5 minutes.

Pasta salad graces plenty of Southern tables in the summer, but cold noodle dishes don’t have to start with macaroni and end with mayonnaise dressing. Chilled buckwheat soba, for example, is ...

10 ounces non-instant dried ramen noodles (see headnote) ⅓ cup low-sodium soy sauce 2 tablespoons seasoned rice vinegar 2 teaspoons toasted sesame oil, plus more to serve 1 pound cooked, peeled ...