soba salad with feta and peas

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.

Comments

  1. Hey Bridget! That does look very fresh and fast! (Why is there an asterisk next to soba?) Actually the main thing I’m afraid of with soba (it looks like you used buckwheat soba) is the bitterness… I love tart flavors with pasta :)

  2. I love the colours in your salad! I think I’ll try this, but perhaps with simple spaghetti instead of soba noodles (can’t really be arsed to find a decent Asian supermarket). It really looks delicious!

  3. I always have soba noodles my pantry – it has been a life saver for many many meals. Love the pictures!

  4. amanda says:

    Hi Bridget,
    I don’t think I’ve ever left a note on your site, but I’m a frequent reader and love your posts. I had seen this recipe before, and was also a bit skeptical to give it a try. But when I read how much you loved it, and realized I could make it for dinner without going to the grocery store, I jumped on board.

    And it was fabulous!! I couldn’t believe how much I liked it. I added a tablespoon of natural peanut butter, a handful of fresh basil, and some ginger and garlic to the dressing and it was awesome. I will definitely keep this recipe on hand for future weeknight meals. Thank you!

    -amanda

  5. amanda – I’m so glad you liked it! Sometimes I worry that I just have weird tastebuds. :)

  6. manggy – The asterisk accompanies a note in the original recipe that didn’t seem worth keeping. But, I forgot to delete the asterisk. D’oh!

  7. Marla says:

    I made this tonight and it was so good!

Trackbacks

  1. fresh easy says:

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  2. [...] great photography or possibly due to my nearly flawless track record with her cooking I selected this recipe from The Way the Cookie Crumbles to base my cooking endeavor [...]

  3. [...] Noodle and Pea Salad (adapted from Gourmet, 2006 via The Way the Cookie Crumbles) A vegan vegetable and pasta dish with an Asian [...]

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