Soba Noodle Salad Recipe
Ingredients
| Snow peas | 2 Cup (16 tbs) | |
| 1 pound soba noodles | ||
| 2 tablespoons white or rice miso | ||
| Water | 1/3 Cup (16 tbs) (SAUCE) | |
| 2 tablespoons unsweetened apple juice | ||
| 2 tablespoons dark sesame oil | ||
| Soy sauce | 1/4 Cup (16 tbs) (SAUCE) | |
| 1 tablespoon grated peeled fresh ginger root | ||
| Rice vinegar | 2 Tablespoon (SAUCE) | |
| Scallions | 2/3 Cup (16 tbs), chopped (SAUCE) | |
Directions
Bring a large covered pot of water to a rapid boil.
Blanch the snow peas, uncovered, for a minute, until tender but still bright green.
Remove the snow peas with a slotted spoon or a strainer, place them in a large serving bowl, and set aside.
Cook the noodles in the same water until just tender, about 3 minutes.
Drain, rinse under cold water, and drain again.
While the pasta cooks, prepare the sauce: In a small bowl, dissolve the miso in the water.
Whisk in the apple juice, sesame oil, soy sauce, ginger, and vinegar.
Chop the scallions.
In the serving bowl, toss the snow peas, sauce, and scallions with the noodles.
Blanch the snow peas, uncovered, for a minute, until tender but still bright green.
Remove the snow peas with a slotted spoon or a strainer, place them in a large serving bowl, and set aside.
Cook the noodles in the same water until just tender, about 3 minutes.
Drain, rinse under cold water, and drain again.
While the pasta cooks, prepare the sauce: In a small bowl, dissolve the miso in the water.
Whisk in the apple juice, sesame oil, soy sauce, ginger, and vinegar.
Chop the scallions.
In the serving bowl, toss the snow peas, sauce, and scallions with the noodles.
Chef
