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Soba Noodle Salad with Snow Peas

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Friday, 06 May 2011
List of viewable recipes from "Fresh & Fast Vegetarian" by Marie Simmons

Recipe from Fresh & Fast Vegetarian by Marie Simmons (Houghton Mifflin Harcourt, 2011)

ImageSoba, the Japanese buckwheat noodles most often served in both hot and chilled broths, appear here in a salad. They are widely available, usually sold in boxes or plastic bags in the Asian section of the supermarket. I've kept the vegetable additions basic, but feel free to put in slivered radishes for more color or to substitute slivered green beans for the snow peas.

Cook Time: 5 minutes

Serves: 4

  • 6 ounces snow peas, cut into ¼-inch diagonals (about 1½ cups)
  • 1 teaspoon coarse salt
  • 12 ounces soba noodles
  • 2 teaspoons toasted sesame oil


  • ¹/³ cup unseasoned Japanese rice vinegar
  • ¼ cup mild-flavored extra-virgin olive oil or other vegetable oil
  • 3 tablespoons tamari or soy sauce
  • 1 teaspoon grated peeled fresh ginger
  • 1 garlic clove, grated
  • ½ teaspoon coarse salt

  • 4 scallions (white and green parts), cut into thin (¹/8-inch) diagonals (about ½ cup)
  • 1 medium carrot, finely shredded (about ½ cup)
  • ½ cup thin matchsticks (¹/8 by 1 inch) crisp, seedless cucumber
  • 1 tablespoon sesame seeds

1. Bring a medium saucepan three-fourths full of water to a boil. Add the snow peas and salt and simmer until crisp-tender, about 1 minute. Remove the snow peas from the boiling water with a perforated spoon or skimmer and place in a bowl of ice water. Add the noodles to the boiling water and cook until tender, 3 to 4 minutes. Drain the noodles in a strainer. Rinse with cold water. Transfer the noodles to a bowl and toss with the sesame oil. Refrigerate until ready to mix with other ingredients.

2. To make the dressing: In a small bowl, whisk the rice vinegar, oil, tamari, ginger, garlic and salt until blended.

3. Drain the snow peas and pat dry. Add the snow peas, scallions, carrot, cucumber and half of the sesame seeds to the soba noodles. Add the dressing and toss with your hands to thoroughly blend. Top with the remaining sesame seeds.

Serve cold.


-Substitute diagonally sliced asparagus, 1-inch lengths of green beans or whole sugar snap peas (cooked until crisp-tender using the same technique as in this recipe) for the snow peas.

-Sesame seeds (an excellent source of protein) are the garnish of choice, but feel free to substitute peanuts, almonds or other nuts.


Last Updated ( Sunday, 08 May 2011 )
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