Soba Noodle Salad with Ginger-Scallion Dressing

From: foodandwine.com

Yields: 6 Servings

Ingredients

  • • 3 cups sugar snap peas (about 12 ounces), trimmed
  • • 1 (7-ounce) package uncooked soba noodles
  • • 1.5 cups matchstick carrots
  • • 1 red bell pepper, stemmed, seeded, and chopped (about 1 cup)
  • • 1 teaspoon kosher salt, plus more to taste
  • • 0.25 cup vegetable oil
  • • 2 tablespoons toasted sesame oil
  • • 0.25 teaspoon crushed red pepper
  • • 0.33 cup thinly sliced scallions (about 3 scallions), plus more for garnish
  • • 2 tablespoons finely chopped peeled fresh ginger (from 1 [2-inch] piece)
  • • 5 tablespoons rice vinegar
  • • 2 tablespoons soy sauce

Steps

  • Step 1Bring a large pot of water to a boil over high. Meanwhile, fill a large bowl with ice and water. Add peas to boiling water; cook until crisp-tender and bright green, about 1 minute. Transfer peas to prepared ice bath using a slotted spoon, reserving boiling water in pot. Let peas cool for 2 minutes. Drain peas, and pat dry with paper towels; transfer to a large bowl. Set aside.
  • Step 2Add noodles to boiling water, and cook according to package directions. Drain noodles. Rinse under cold water until noodles are completely cool, and drain well.
  • Step 3Add noodles, carrots, bell pepper, and salt to bowl with peas; toss to combine. Refrigerate, uncovered, while preparing ginger-scallion dressing.
  • Step 4Heat vegetable oil and sesame oil in a medium skillet over medium-high. Once hot, add crushed red pepper; cook, stirring often, until fragrant, about 30 seconds. Add scallions and ginger; cook, stirring occasionally, until scallions are softened, 1 to 2 minutes. Remove from heat. Stir in rice vinegar and soy sauce. Set aside to cool slightly, about 10 minutes.
  • Step 5Pour warm ginger-scallion dressing over noodle mixture; toss until thoroughly combined. Season with additional salt to taste. Garnish with additional scallions.