Apparently I can’t always predict when a dish is going to be good. The only reason I made this was to use up some soba noodles and scallions. Then I found two opened bags of peas in the freezer and half a lemon in the refrigerator, so the meal seemed worth making even if it ended up being no better than edible.
There are some unusual ingredient combinations in this recipe. Soba noodles and feta? Soy sauce and lemon juice? This is why I had my doubts.
I was really surprised when the meal wasn’t just edible, but I loved it. Between the lemon juice and the feta, I was expecting it to be too sour, but the tartness was nicely balanced by the soy sauce and sugar.
Not only was this delicious, it’s one of the easiest meals I’ve made recently. Only one ingredient needs to be chopped, which is a such a welcome change from the meals I normally cook. It’s nutritionally balanced on its own, requiring no side dishes to be a full meal. It can be served warm or cold. I had it ready as soon as Dave got home from work, but when he decided to work out and shower before eating, it was no problem to set the salad aside until we were ready.
Really, this might be the perfect dish – tasty, healthy and easy. I’m already looking for the next opportunity to make it.
Soba Salad with Feta and Peas (adapted from Gourmet July 2006)
Makes 4 servings
1 (10- to 12-ounce) package soba noodles*
1 (10-ounce) package frozen baby peas
3 tablespoons olive oil
2 tablespoons fresh lemon juice
2 teaspoons soy sauce
1 teaspoon sugar
¾ teaspoon salt
¾ teaspoon black pepper
6 oz feta, crumbled (¾ cup)
4 scallions, finely chopped
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 olive 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 and scallions. Grind more black pepper to taste over salad.