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Vegan Soba Noodle And Pea Salad


By Honest Cooking (Visit website)



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



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Recipe Type: Main course, Side dish

Author: Brady Evans (adapted from Gourmet, 2006)

Cook time: 10 mins

Total time: 10 mins

Soba noodles and peas tossed with a tangy asian dressing

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



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.



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