We get it: as the temperatures rise, we still want to eat tasty, healthy meals, but we don’t want to spend hours sweating over a stove. These days, we’re relying on simple recipes that both maximize our CSA box or farmers’ market finds and that take hardly any hot-kitchen time to prepare. Case in point: this hearty, flavorful soba noodle salad, a twist on traditional peanut-sesame noodles, but with the kick of spring veggies.
If you’re new to soba noodles, make sure you both read the package directions and check out this tutorial from Food52; if you’ve ever tried to gulp a mass of gluey, gummy noodles, you’ll be stunned with how perfectly tender and lightly chewy they come out if they’re rinsed first. And while you could use frozen peas in a pinch, fresh peas make all the difference here. Add in some tangy fresh scallions, crunchy almonds, and rich black sesame seeds, and you have a protein-packed lunch or dinner salad that can be served warm or cold, and packs well for picnics and meals on the road.
Spring-into-Summer Soba Noodle Salad
By Sarah Bessette
Makes 4 servings
1 (16-ounce) package soba noodles (we used buckwheat)
1/2 cup sesame oil
3/4 cup smooth peanut butter
1/3 cup shoyu or soy sauce
3 tablespoons brown rice syrup
3 tablespoons rice vinegar
1 cup fresh peas
1/2 cup chopped green onions
1/4 cup black sesame seeds
1/2 cup slivered almonds (raw or toasted)
- Cook the soba noodles according to the package directions; set aside to cool.
- In a medium bowl, whisk the sesame oil, peanut butter, shoyu or soy sauce, brown rice syrup, and vinegar until smooth.
- Steam the peas lightly in 1/4 cup water for 5 about minutes. Combine the steamed peas, cooked noodles, sesame dressing, green onions, sesame seeds, and almonds (reserve a handful of sesame seeds and almonds for garnish), and mix well. Serve warm or cold, with a sprinkling of sesame seeds and almonds on top.