Рецепт Soba Noodle and Pea Salad
I just returned from my very first blogging conference, BlogHer Food. If you met me there, Hi! Thanks for actually following my little business card to my little blog. If you don’t remember my face, I’m the one with that dress that I think each and everyone of you attendees asked where I purchased. Wish I could tell you the answer, really.
I learned so much in Atlanta. You’ll see a lot of changes going on in the blog as a result of the conference. Some upheavals I may talk about, some I may not. Some you’ll like, some you won’t. Kidding. You’ll like them all. If you don’t, then tell me.
What won’t change is the food. BlogHer Food ’11 had absolutely no influence on my cooking style. So, with that, I feel completely comfortable posting a recipe today that I cooked weeks ago.
I made this soba noodle salad the day after a Sunday Dinner (I’ll do that math for you; it was Monday). I was craving something less roasted chicken-y and potato-y more healthy vegan-y. I remembered a recipe I’d see ages ago on another blog and after a quick question and answer with that blogger, I was raiding my pantry and freezer in preparation to cook this meal.
This vegan noodle salad is just perfect because it comes out of standard freezer and pantry ingredients with an air of freshness. It is quick and easy and the peas and noodles are cooked in the same darn pot. Genius. The Omnivore loved it, and I guess if I had to, I could have added chicken to his portion. But maybe he was chickened out as well. We did add feta cheese the next day, per the original recipe, and that was equally delicious.
- One Year Ago: Grilled Sweet Potato and Zucchini Salad
- Two Years Ago: Vegan Chicken Patties
- Soba Noodle and Pea Salad (adapted from Gourmet, 2006 via The Way the Cookie Crumbles)
- A vegan vegetable and pasta dish with an Asian flair
- 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
- pinch salt
- pinch 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.
Preparation time: 2 minutes
Cooking time: 8 minutes
Number of servings (yield): 3