Soba Salad With Feta And Peas Recipes

SOBA SALAD WITH FETA AND PEAS

Steps:

• 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.
• While noodles cook, whisk together scallions, oil, lemon juice, soy sauce, sugar, salt, and pepper in a large bowl.
• 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.
• *Can be found in natural food stores, Japanese markets, and many supermarkets.

COLD SOBA SALAD WITH FETA AND CUCUMBER

Steps:

• Cook soba according to package instructions. Drain.
• In a bowl, combine cucumber, cabbage, shallot, parsley, lemon juice, and oil. Add soba; season with salt and pepper. Refrigerate until chilled, about 30 minutes. Toss with feta, and serve garnished with parsley.

CHICKEN AND MANGO SOBA SALAD WITH PEANUT DRESSING

Steps:

• Bring a large pot of water to a boil. In a medium bowl, whisk peanut butter, hot water, soy sauce, rice wine vinegar, sesame oil, ginger, lime juice and Sriracha until smooth. Season to taste with salt. Add sugar, if using, and stir. Set aside.
• Drop the snap peas into the boiling water and cook until they just turn bright green, about 30 seconds. Using a mesh strainer or a spider (leave the water in the pot), transfer to a colander and rinse under cold water until cool. Drain and slice each pea lengthwise into 2 or 3 pieces. Set aside.
• Return water to a boil and cook soba noodles according to package instructions. Drain and rinse under cold water until cool (if noodles get sticky, rinse again with cool water).
• In a large serving bowl, toss noodles with the chicken, mango and peanut dressing. Add two-thirds of the snap peas, cucumbers, cilantro and chiles, reserving the rest for garnish. Season to taste with salt and pepper.
• When ready to serve, top with remaining snap peas, cucumbers, cilantro and chiles and serve immediately.

VEGETABLE SOBA NOODLE SALAD

Steps:

• Cook the soba noodles in a large pot of boiling water according to package instructions. (I prefer my soba noodles to be al dente, so I usually check the noodles one minute before the recommended doneness.) Rinse the noodles in cold water and drain for at least 10 minutes.
• Heat 2 tablespoons of the sunflower oil in a large skillet over medium heat. Add the mushrooms and cook on one side until golden brown, 2 to 3 minutes. Stir the mushrooms and continue cook until golden brown on the other side, 2 to 3 minutes. Add more oil as needed. Sprinkle with a pinch of salt and set aside.
• Make the salad dressing: Mix the rice vinegar, sesame oil, tamari, chile oil, garlic, ginger, and the remaining 4 tablespoons sunflower oil in a small bowl. Set aside.
• Place the drained noodles in a large bowl along with the mushrooms, snow peas, carrots, scallions and 1 tablespoon of the sesame seeds. Pour the dressing over the noodles and mix well until the dressing is evenly distributed. Taste the salad and adjust seasoning as needed. Sprinkle the remaining sesame seeds on top before serving.

SOBA WITH BLACK-EYED PEAS AND SPINACH

Steps:

• Combine the black-eyed peas and water in a large saucepan or soup pot and bring to a gentle boil over medium-high heat. Skim off any foam, then add the onion, 2 of the minced garlic cloves, the bouquet garni and salt to taste. Reduce the heat to low, cover and simmer 40 minutes, or until the beans are thoroughly tender but intact. Taste the broth and adjust salt. Remove the onion and bouquet garni and discard.
• Fill a large pot two-thirds of the way full with water (soba will bubble up, and if you fill the pot too full the foamy water will overflow) and bring to a boil.
• Meanwhile, heat the olive oil over medium heat in a large, heavy skillet and add the red pepper. Cook, stirring often, until it is just tender, 3 to 5 minutes. Add the garlic and cook, stirring, until it is fragrant, 30 seconds to a minute. Add the beans with their liquid to the pan and bring to a boil. Boil over medium-high heat until the broth reduces a bit, and stir in the spinach. Stir just until it is wilted, and remove the pan from the heat. Add salt and freshly ground pepper to taste.
• When the soba water comes to a boil, add salt to taste and the soba. Let the water bubble up until it is just about to reach the top of the pot, then turn the heat down to low so that the water retreats. Turn the heat up again and let the water come back up, then turn the heat back down. Repeat one more time. The soba should be cooked by the end of the third round. If it is not, repeat one more time. Drain and toss with the bean and spinach mixture, either in the pan or in a wide bowl. Serve with freshly grated Parmesan.

PEAR, FETA, AND LETTUCE SALAD

Steps:

• Place the lettuce into a salad bowl, sprinkle on the feta cheese in a layer, and top with a layer of Bosc and Asian pears. Serve with balsamic vinaigrette on the side.