It’s so easy to come home from a long day at work (in my case, 10 hours managing a wine shop, which is not as glamorous or lovely as it sounds) and. Just. Give. Up. Preparing food is the last thing on my mind, but obviously, a guy’s gotta eat. Oh, and feed the Sig O, (who happens to be kitchen-literate in his own right). But still. Dinner! It has to happen! Put food in my mouth then send me to bed, my brain tells me upon arriving home on Sunday nights.
I must oblige. Thankfully, this recipe is so simple. So simple, you guys! I’m not a picky eater, but lord knows I can’t stand cold pasta; it’s wormy, and starchy, slithery to me. No thank you. That said, this soba noodle salad is bright, refreshing and can be thrown together with everyday ingredients, which you probably have on hand. What more, it’s healthy, if you’re into that sort of thing. Just FYI, soba is like a Japanese buckwheat spaghetti. It’s starchy and definitely filling; don’t be surprised if one serving feeds two people, because YUM: fiber.
Mind you, this recipe is meant to feed two people. Adjust to whatever volume works best for you.
3 oz soba noodles (Hakubaku organic soba bundles its noodles in the exact measurement; find them at Whole Foods)
5 0z frozen peas
1/3 cup chopped scallions/chives
1 teaspoon soy sauce
Juice of one half of a lemon
Salt/pepper to taste
1/2 cup crumbled feta cheese
Cook soba noodles according to package instructions (throw in boiling water for 6-8 minutes):
As the soba cooks, begin preparation of the dressing by whisking together remaining ingredients, except the feta. Steam frozen peas over boiling noodles. Once soba is cooked, drain and rinse under cold running water, along with peas. Make sure to rinse twice to remove starchy remains. Toss noodles and peas in the bowl of the soy-lemon dressing. Toss feta cheese on top of mixture and season to taste. Enjoy!
This recipe was adapted from one featured on Epicurious to my particular tastes.