Vegan Soba Noodle And Pea Salad

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.

Soba Noodle and Pea Salad
 
Cook Time
Total Time
 
Soba noodles and peas tossed with a tangy asian dressing
Author:
Recipe Type: Main course, Side dish
Ingredients
  • 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
Instructions
  1. 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.
  2. While noodles cook, whisk together sesame oil, lemon juice, soy sauce, sugar, salt, and pepper in a large bowl.
  3. Drain noodles and peas well in a colander, then rinse under cold running water to stop cooking. Drain well again, then add to dressing.
  4. Top with scallions and sesame seeds.
 

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