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Japanese buckwheat noodles — cold zaru soba, hot broth
Concentrated noodle sauce — cold soba dip, udon broth, tempura
Citrus soy sauce — dipping for gyoza, finishing for sashimi, dressing
Electric noodle maker — extrude fresh ramen, udon, pasta
Lever-press citrus juicer — maximum juice, no seeds
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Japanese buckwheat noodles — cold zaru soba, hot broth
Concentrated noodle sauce — cold soba dip, udon broth, tempura
Citrus soy sauce — dipping for gyoza, finishing for sashimi, dressing
Electric noodle maker — extrude fresh ramen, udon, pasta
Lever-press citrus juicer — maximum juice, no seeds
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Combine first 6 ingredients and 1 teaspoon oil in a shallow baking dish; add scallops to dish in a single layer. Marinate 4 minutes on each side. 2. Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Remove scallops from dish, reserving marinade. Add scallops to pan; saute 1 minute on each side or until almost done. Remove scallops 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 about 3 scallops, and drizzle with 1 tablespoon sauce. Steamed peas vinaigrette: Steam 1 cup snow peas and 1 cup trimmed sugar snap peas, covered, 3 minutes or until crisp-tender. Combine with 1/3 cup thinly sliced radishes. Combine 1 tablespoon rice vinegar, 1 tablespoon soy sauce, 2 teaspoons canola oil, 1 1/2 teaspoons mirin, 1/4 teaspoon black pepper, and 1/8 teaspoon kosher salt; stir with a whisk. Pour over peas mixture; toss.