Any longtime readers of this blog will know that I love noodle salads (among other things, like hummus, dark chocolate, and spicy foods). And nothing says spring like a fresh-tasting noodle salad.
This one is no exception. It has lightly blanched snow peas, soba noodles, and a flavorful dressing, kicked up with some lemon juice, scallions, and tahini. You can also feel free to add any fresh vegetables you have on hand, as well as any fresh herbs, such as cilantro.
Sesame Soba Noodle Salad
8 oz soba noodles (or subsitute whole wheat linguine)
3 slices ginger, unpeeled
1 c snow peas, washed and trimmed
2 tbsp lemon juice
2 tbsp vegetable stock
1 tbsp tahini
pinch of salt
freshly ground pepper to taste
2 scallions, minced
1 tbsp toasted sesame seeds
Bring a large pot of water to a rapid boil. Add soba noodles and ginger, and cook until noodles are almost tender, about 4 minutes. Add snow peas, and continue to boil about a minute longer.(If using linguine, follow cooking directions, adding peas a minute before they are fully cooked) Drain, rinse, and discard ginger.
In a small bowl, combine lemon juice, vegetable stock, tahini, salt, and pepper. Whisk well. Stir in scallions. Combine noodles, peas, and dressing together, and toss well. Stir in sesame seeds.
Chill at least 30 minutes before serving.