Serves 4


  • 2 Tbsp. wasabi powder
  • 1/4 cup lime juice (from 2 limes)
  • 2 tsp. finely grated lime zest (from 1 lime)
  • 4 Tbsp. vegetable oil, divided
  • 2 Tbsp. honey
  • 1 1/2 Tbsp. soy sauce
  • 12 ounces soba noodles
  • 1/2 pound sugar snap peas, stem end and string discarded, chopped
  • 1 red bell pepper, cut into strips
  • Pinch of kosher salt
  • 2 ounces (about 2 cups) baby spinach
  • 6 ounces thinly sliced smoked salmon, cut into strips
  • 1/4 cup chopped dill


    Total time: 30 minutes

    Bring a large pot of salted water to a boil. Meanwhile, in a medium bowl, blend wasabi powder with 2 Tbsp. hot water. Whisk in lime juice and zest, 3 Tbsp. oil, honey, and soy sauce and set aside.

    In the boiling water, cook soba noodles until al dente, about 5 minutes. In a large, deep skillet, heat remaining 1 Tbsp. oil. Add sugar snap peas, bell pepper and salt and cook over medium-high heat, tossing, until just tender, about 3 minutes. Add spinach and stir until wilted, about 1 minute. Drain soba noodles and rinse under cool water. Using tongs, add soba to skillet along with reserved sauce, smoked salmon and dill and toss well. Divide among 4 bowls and serve immediately.

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