Now that spring is here, we’re turning our attention to lighter dishes that showcase fresh vegetables arriving at local groceries and farmers’ markets. You can pick and choose which veggies to include in this soba noodle salad from our friend Marie Simmons, the award-winning cookbook author. (Click here to see the recipe.)
Soba – the Japanese buckwheat noodles – are paired with snow peas, carrots, cucumber, and scallions in this Asian-themed salad.
Marie says “feel free to put in slivered radishes for more color, or to substitute slivered green beans for the snow peas.” Other options – particularly given all the fresh asparagus available at this time of year – is to substitute diagonally sliced asparagus, one-inch lengths of green beans, or whole sugar snap peas for the snow peas. You’ll want to cook these until crisp-tender, using the same blanching technique the recipe uses for the snow peas.
The recipe, by the way, appears in Marie’s book Fresh & Fast Vegetarian.
Use our Everyday Fresh to make the dressing. (The recipe calls for a “mild-tasting” extra virgin olive oil.) The dressing also combines Japanese rice vinegar, tamari or soy sauce, fresh ginger, and garlic.
To begin, blanch the snow peas briefly in boiling water until crisp-tender. Remove them and add the noodles and cook until tender, about three to four minutes. Toss the noodles with some sesame oil.
To assemble the salad, combine the noodles with the snow peas as well as scallions, carrots, cucumber and sesame seeds. (You can substitute peanuts or almonds for the sesame seeds.) Add the dressing and top with additional sesame seeds. Serve the salad cold. (Click here to see the recipe.)
Your Friends at California Olive Ranch