Soy-Citrus Scallops with Soba Noodles *

Scallops with Soba Noodles recipe

Ingredients:

 

Directions:

Combine soy sauce, orange juice, honey, ginger, garlic, and 1 teaspoon oil in a shallow baking dish; add scallops to dish in a single layer. Marinate 4 minutes on each side.

Steam 1 cup snow peas and 1 cup trimmed sugar snap peas, covered, 3 minutes or until crisp-tender.

Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Remove scallops from dish, reserving marinade. Add scallops and peas to pan; sauté 1 minute on each side or until almost done. Remove from pan; keep warm. Place remaining marinade in pan; bring to a boil. Return scallops to pan; cook 1 minute. Toss noodles with salt and green onions. Place 1 cup noodle mixture on each of 4 plates. Top each serving with scallops and peas, and drizzle with 1 tablespoon sauce.

*adapted from www.myrecipes.com

Springtime Soba Noodle Salad*

Serves 2
Bring spring into your kitchen with this medley of flavors, colors and aromas!

INGREDIENTS

FOR THE NOODLES

  • 1- 8 oz. pkg Organic Planet Organic Soba Noodles
  • 1 cup minced fresh kale
  • ½ cup frozen and shelled edamame (soaked in warm water for a few minutes then drained)
  • ½ cup canned chickpeas, rinsed
  • 1 scallion, very thinly sliced
  • 1 tbsp each of black and white sesame seeds

DIRECTIONS FOR SAUCE

  1. Whisk together all of the sauce components in a small bowl. Set aside.

DIRECTIONS FOR NOODLES

  1. Boil according to the package instructions. Rinse well under cold water and drain. Transfer to a large bowl and toss with the kale, edamame and chickpeas.

TO SERVE

  1. Transfer the noodles to two bowls and garnish with the sliced scallion and sesame seeds, drizzling the desired amount of sauce over the top.

 

Summertime Soba Noodle Salad

Summertime Soba Noodle Salad*

Yield 4 Servings

Bring summer into your kitchen with this medley of flavors, colors and aromas!

Ingredients

Instructions

  1. To Make the Sauce: Whisk together the first 5 components in a small bowl. Set aside.
  2. To Make the Noodles: Boil according to the package instructions. Rinse well under cold water and drain. Transfer to a large bowl and toss with the kale, edamame and chickpeas.
  3. To Serve: Transfer the noodles to two bowls and garnish with the sliced scallion and sesame seeds, drizzling the desired amount of sauce over the top.

Notes

*adapted from Erin Wysocarski www.olivesfordinner.com