>> Saturday, May 23, 2009
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.
*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.