Soba Salad with Peas and Sesame Pea Greens Dressing

Soba Salad with Peas and Sesame Pea Greens Dressing

This meal is so light and refreshing! The radishes had a little kick of heat and the peas are cooked tender crisp for a little crunch and the touch of butter and sesame oil adds just the right amount of richness to this dish. You can serve with velvety soft-boiled eggs or pair this with seared fish or even steak!

Serves: 4-5
Cost: Approximately $3.58 per serving* (This price doesn't include dried herbs, oil, and other common pantry items.)

GRADE

Cost: $
Skill Level: Easy
Time to Make: 30 minutes (This time includes prep time for the dressing and radishes linked below)

INGREDIENTS

12 ounces soba noodles

3 tablespoons sesame oil

1 tablespoon canola or vegetable oil

1 shallot

1 cup shelled fresh peas (or use frozen)

1 cup sugar snap peas

1 Thai chili pepper or serrano pepper

1 tablespoon butter

Salt and pepper to taste

A dash of shichi-mi tōgarashi

Soft-boiled eggs for serving

Soft greens, for serving (such as watercress)

Sesame pea greens salad dressing

Shichi-mi Tōgarashi Radishes

METHOD

Prep Ingredients: Peel and thinly slice the shallot. Mince the chili pepper. Trim the sugar snap peas. Thinly slice half the sugar snap peas diagonally and leave the other half of the sugar snap peas whole. Prepare the pea greens salad dressing and radishes according to their recipes.

Cook the Noodles: Bring a large pot of water to a boil and cook the noodles for 6-7 minutes until cooked through. Drain and rinse. Drizzle with 2 tablespoons of sesame oil and toss to coat. Set aside.

Cook the Vegetables: In a large skillet, heat the 1 tablespoon of canola oil over medium high until very hot. Add the shallot and cook for 2-3 minutes, tossing regularly, until softened and beginning to brown. Add the shelled peas, all the sugar snap peas, and the minced chili pepper and cook for an additional 4-5 minutes or until the snap peas are crisp tender. Add the butter and toss to coat. Season with salt, pepper, and a touch of shichimi if desired. Add the noodles to the skillet and the remaining 1 tablespoon of sesame oil and toss to coat. Cook until the noodles are just re-warmed, about 2 minutes. (Be careful not to let them stick to the skillet!)

To Serve: Divide the noodles and vegetables between bowls and arrange soft greens, shichimi radishes, and soft boiled eggs on top. Serve with Sesame Pea Greens Dressing. Enjoy!

Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!