Brady Evans scours the blogs for a fresh vegan recipe, and finds this lovely soba noodle and pea salad.
Text And Photo By Brady Evans
The other night I cooked a delicious roast chicken. Rosemary, thyme, butter. It was a fantastic recipe that I’ll be sure to share. For some reason, however, I felt the need to swing the opposite direction for awhile after partaking in a meat-centered meal. On tonight’s menu was Sticky Rice Balls with Dried Shrimp and Sausage, but I just couldn’t get my mind around having that for dinner.
I searched through the cupboard, unearthed a package of soba noodles, and remembered a recipe from The Way The Cookie Crumbles. I used it as a jumping off point for our dinner and made a fantastic vegan soba noodle salad.
- 5 ounces (150 grams) soba noodles
- 1 (10-ounce, 300 grams) package frozen baby peas
- 2 tablespoons sesame oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons soy sauce
- 1 teaspoon sugar
- teaspoon salt
- teaspoon black pepper
- 2 scallions, finely chopped
- sesame seeds
- Cook noodles and peas together in a 6- to 8-quart pot of lightly salted boiling water until noodles are tender, 4 to 6 minutes.
- While noodles cook, whisk together sesame oil, lemon juice, soy sauce, sugar, salt, and pepper in a large bowl.
- Drain noodles and peas well in a colander, then rinse under cold running water to stop cooking. Drain well again, then add to dressing.
- Top with scallions and sesame seeds.