Soba Salad with Feta and Peas |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Hearty soba noodles and tangy feta cheese create a lightning-quick vegetarian dish that even meat eaters will flock to. Served cold or at room temperature, it's just what we want on a warm evening. Ingredients:
1 (10- to 12-ounce) package soba noodles |
1 (10-ounce) package frozen baby peas |
1/3 cup finely chopped scallions |
1/4 cup olive oil |
2 tablespoons fresh lemon juice |
2 teaspoons soy sauce |
1 teaspoon sugar |
3/4 teaspoon salt |
3/4 teaspoon black pepper |
6 ounces feta, crumbled (3/4 cup) |
accompaniment: coarsely ground black pepper |
Directions:
1. Cook noodles and peas together in a 6- to 8-quart pot of lightly salted boiling water until noodles are tender, 4 to 6 minutes.
2. While noodles cook, whisk together scallions, oil, lemon juice, soy sauce, sugar, salt, and pepper in a large bowl.
3. Drain noodles and peas well in a colander, then rinse under cold running water to stop cooking. Drain well again, then add to dressing along with feta. Grind pepper to taste over salad.
4. *Can be found in natural food stores, Japanese markets, and many supermarkets.
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