Soba Noodles with Sugar Snap Peas and Smoked Salmon Recipe
Photo: Marshall Troy
Serves 4
Ingredients
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
Directions
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.
Ingredients
Directions
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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