Snow Pea and Soba Noodle Salad
- 6 ounces snow peas, cut into diagonals
- 12 ounces soba noodles
- 2 teaspoons toasted sesame oil
- 4 scallions (white and green parts), minced
- 1 medium carrot, finely shredded (about 1/2 cup)
- 1/2 cup seeded cucumber, julienned
- 1 tablespoon sesame seeds
- 1/3 cup Japanese rice vinegar
- 1/4 cup extra-virgin olive oil
- 3 tablespoons tamari or soy sauce
- 1 teaspoon grated peeled fresh ginger
- 1 garlic clove, grated
- 1/4 teaspoon coarse salt
1. Simmer snow peas in boiling water until crisp-tender, about 1 minute. Remove the snow peas from the boiling water with a perforated spoon or skimmer and place in a bowl of ice water. Add the noodles to the boiling water and cook until tender, 3 to 4 minutes. Drain the noodles in a strainer. Rinse with cold water. Transfer the noodles to a bowl and toss with the sesame oil.
2. In a small bowl, whisk the rice vinegar, oil, tamari, ginger, garlic and salt until blended.
3. Drain the snow peas and pat dry. Add the snow peas, scallions, carrot, cucumber and half of the sesame seeds to the soba noodles. Toss with the dressing. Top with the remaining sesame seeds.