This is one of my favorite salads in the whole book, despite what anyone says about the color. Soba noodles, which are made from buckwheat, are a kind of gray-brown color, so everyone thinks the salad looks a little bizarre or even unappetizing—until they try it and realize that it’s a delicious twist on pasta salad. The lime juice and fresh veggies make it refreshing and light.
Recipe information
Yield
serves 1 (with leftovers)
Ingredients
Preparation
Step 1
Bring a large saucepan of salted water to a boil and add the soba noodles. Cook over medium-high heat, stirring occasionally, for 10 minutes, or until al dente. Drain in a colander and rinse with cold water.
Step 2
While the noodles are cooking, place the soy sauce, brown sugar, canola oil, and curry powder in a bowl and stir until the sugar is dissolved. Stir in the peanut butter, water, and lime juice and mix until well combined.
Step 3
Cut the snow pea pods into 1-inch pieces on the diagonal. Cut the bell pepper into very thin slices and cut the slices in half lengthwise. Peel the carrot and cut into matchstick-sized pieces (about 1/8 by 1/8 by 2 inches).
Step 4
Place the soba noodles in a large bowl and add the pea pods, bell pepper, carrot, and red onion. Add the sauce and toss until combined. Season with salt and pepper and refrigerate until ready to serve.
cooking 101
Step 5
Soba noodles are a gluten-free noodle made from buckwheat flour. Because of their buckwheat content, they’re a slow-releasing carbohydrate, which helps keep blood sugar levels stable. They’re a staple of Japanese cuisine but don’t (yet) have the same following in the U.S.—though they are increasingly available in supermarkets (check the Asian food aisle). Personally, I think that’s because of their unusual gray-brown color. I say get over that and give them a try. They’re excellent!
