Spring is almost here! The days are longer and the weather is getting warmer. Although the city is still gray and dull, the markets are bursting with green–asparagus, spring onions, & peas. Noodle salads are a great way to highlight these beautiful vegetables. This recipe is quick and easy. Soba noodles are tossed with a light sesame dressing and crisp sugar snap peas. For additional crunch and color, thin slices of bell peppers, cucumbers, and carrots are added to the mix. Use this recipe as a base and get creative with what’s in season.
The how to…
9 oz dried soba noodles (3 single portion bundles)
1 Tbsp pure sesame oil
1 red bell pepper, seeded & julienned
1/2 cucumber, julienned
1 small carrot, julienned
1 1/2 cups sugar snap peas, trimmed, & steamed until crisp tender
handful sliced scallions
handful shredded nori
For the dressing:
2 Tbsp pure sesame oil
2 Tbsp canola oil
2 Tbsp honey
2 Tbsp low sodium soy sauce
3 Tbsp rice wine vinegar
1/2 tsp salt
1 Tbsp toasted sesame seeds
- Cook soba noodles. Bring a pot of water to boil. Cook soba noodles according to package instructions until al dente. Drain and rinse with cold water (to get rid of excess surface starch). Toss noodles with 1 Tbsp sesame oil and set aside.
- Make dressing. Place all dressing ingredients into a small mason jar. Screw on the lid and shake to emulsify the mixture. Taste and adjust seasonings accordingly.
- Top with toppings. In a large bowl combine soba noodles, toppings, & desired amount of dressing. Gently toss until everything is well combined. Garnish with shredded nori and scallions. Serve immediately or chilled.