Description
A refreshing vegan soba noodle salad with baby peas, tossed in a tangy sesame-lemon dressing.
Ingredients
Units
Scale
- 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
- 1/2 teaspoon salt
Instructions
- Bring a 6- to 8-quart pot of lightly salted water to a boil. Add soba noodles and frozen peas to the pot.
- Cook for 4 to 6 minutes, or until the noodles are tender. Stir occasionally to prevent sticking.
- While the noodles and peas are cooking, whisk together the sesame oil, fresh lemon juice, soy sauce, sugar, and salt in a small bowl until the sugar is dissolved.
- Drain the noodles and peas in a colander and rinse under cold water to stop the cooking process. Shake off excess water.
- Transfer the noodles and peas to a large bowl. Pour the dressing over the top and toss to combine, ensuring the noodles are evenly coated.
- Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld.
Notes
For a gluten-free version, ensure your soba noodles are made from 100% buckwheat. This salad can be served cold or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3
- Sodium: 300
- Fat: 7
- Carbohydrates: 35
- Fiber: 4
- Protein: 8
- Cholesterol: 0