Soba Noodle Salad with Snow Peas
For the Salad:
- 6 ounces snow peas, cut into ¼-inch diagonals (about 1½ cups)
- 1 tsp coarse salt
- 12 ounces soba noodles
- 2 tsp toasted sesame oil
For the Dressing:
- 1⁄3 cup unseasoned Japanese rice vinegar
- ¼ cup mild-flavored California Olive Ranch extra virgin olive oil or other vegetable oil
- 3 Tbl tamari or soy sauce
- 1 tsp grated peeled fresh ginger
- 1 garlic clove, grated
- ½ tsp coarse salt
- 4 scallions (white and green parts), cut into thin (1⁄8-inch) diagonals (about ½ cup)
- 1 medium carrot, finely shredded (about ½ cup)
- ½ cup thin matchsticks (1⁄8 by 1 inch) crisp, seedless cucumber
- 1 Tbl sesame seeds
- Bring a medium saucepan three-fourths full of water to a boil. Add the snow peas and salt and simmer 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. Refrigerate until ready to mix with other ingredients.
- To make the dressing: In a small bowl, whisk the rice vinegar, oil, tamari, ginger, garlic and salt until blended.
- Drain the snow peas and pat dry. Add the snow peas, scallions, carrot, cucumber and half of the sesame seeds to the soba noodles. Add the dressing and toss with your hands to thoroughly blend. Top with the remaining sesame seeds. Serve cold.