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.
Recipe information
Total Time
30 min
Yield
Makes 6 servings
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
Preparation
Step 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.
Step 2
While noodles cook, whisk together scallions, oil, lemon juice, soy sauce, sugar, salt, and pepper in a large bowl.
Step 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.
Step 4
*Can be found in natural food stores, Japanese markets, and many supermarkets.
