Asian Soba Noodle Salad

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This recipe was inspired by Ina Garten and my sister-in-law, who introduced me to it!

Asian Soba Noodle Salad

• 1 lb soba noodles
• 1/2 C sugar snap peas
• 1/4 C vegetable oil
• 2 Tbls rice wine vinegar
• 1/4 C soy sauce
• 1/2 C smooth peanut butter
• 1 1/2 Tbls sesame oil
• 1 T honey
• 2 garlic cloves minced
• 2 tsp grated ginger
• 6 Tbls sesame seeds (mixture of black and white)
• 1 red pepper, seeded with ribs removed and sliced into thin strips
• 4 scallions
• 1/4 C chopped fresh parsley

Directions:

• Whisk together the oil(s), vinegar, soy sauce, honey, peanut butter, garlic and ginger. Set aside.
• Blanche the snow peas in boiling salted water for 2 -3 minutes, then shock them in ice water. Drain when cool and set aside.
• Prepare the soba noodles as the package directs. Immediately after draining and while still warm, pour the dressing mixture onto the noodles and mix gently. Gently toss in the red pepper, scallions, the sesame seeds and parsley.

Notes: Soba noodles can get sticky fast. Adding the completed dressing to warm noodles keeps them from sticking together. This dressing is also very tasty on chicken or salmon. For a lite lunch, try a green salad with grilled chicken or salmon and add a few tablespoons of the peanut dressing.