(Almost) Friday Recipe: Soba Noodles with Peas and Feta

I'm striving to get back on track with Friday recipes. So, a little bit late for this week, I present this Soba Noodle with Peas and Feta salad. It's delicious, perfect for a summer salad meal, great as a side dish, and, best of all, very quick. And if you can't find soba noodles, as I couldn't this past week (ok, I only went to one store, but whatever), other Asian buckwheat noodles work just as well.

Soba Noodles with Peas and Feta
Makes 4-6 big portions, 10-12 side portions

1 pkg soba noodles (usually 10-12 oz)
1 pkg frozen baby peas (10-16 oz -- decide how many peas you want)
1/3 c. scallions, chopped
1/4 c. olive oil
2 tbsp. lemon juice
1.5 tsp. soy sauce
3/4 tsp. sugar
3/4 tsp. salt
3/4 tsp. pepper
6 oz. feta, crumbled

1. Boil Water. Add noodles and peas, and cook until noodles are done (~5 minutes)

2. In a large bowl, whisk together scallions, olive oil, lemon juice, soy sauce, sugar, salt, and pepper.

3. Drain noodles and peas. Add to bowl.

4. Add feta. Mix noodle salad together.

5. Enjoy!

Notes
*I usually use Trader Joe's crumbled feta -- it's kosher, vegetarian, and comes in a 6 oz. container.
*The salad holds well, so it's good for picnics and potlucks as well as for lunches on subsequent days.
*I usually use about 12 oz. of peas -- approximately 3/4 of a 16 oz bag.