Noodles & Pasta
Soba Noodle Salad with Ginger Scallion Dressing
Description
Nutty soba noodles are tossed with a warm ginger-scallion dressing and crisp, colorful vegetables in this simple summer pasta salad.
Ingredients
- 3 cups sugar snap peas (about 12 ounces), trimmed
- 1 (7-ounce) package uncooked soba noodles
- 1 1/2 cups matchstick carrots
- 1 red bell pepper, stemmed, seeded, and chopped (about 1 cup)
- 1 teaspoon kosher salt, plus more to taste
- 1/4 cup vegetable oil
- 2 tablespoons toasted sesame oil
- 1/4 teaspoon crushed red pepper
- 1/3 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
Directions
- Bring 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.
- Add noodles to boiling water, and cook according to package directions. Drain noodles. Rinse under cold water until noodles are completely cool, and drain well.
- Add noodles, carrots, bell pepper, and salt to bowl with peas; toss to combine. Refrigerate, uncovered, while preparing ginger-scallion dressing.
- Heat 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.
- Pour warm ginger-scallion dressing over noodle mixture; toss until thoroughly combined. Season with additional salt to taste. Garnish with additional scallions.
