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Soba Noodle and Pea Salad

2011 May 22

I just returned from my very first blogging conference, BlogHer Food.  If you met me there, Hi! Thanks for actually following my little business card to my little blog.  If you don’t remember my face, I’m the one with that dress that I think each and everyone of you attendees asked where I purchased.  Wish I could tell you the answer, really.

I learned so much in Atlanta.  You’ll see a lot of changes going on in the blog as a result of the conference.  Some upheavals I may talk about, some I may not.  Some you’ll like, some you won’t.  Kidding.  You’ll like them all. If you don’t, then tell me.

What won’t change is the food. BlogHer Food ’11 had absolutely no influence on my cooking style.  So, with that, I feel completely comfortable posting a recipe today that I cooked weeks ago.

I made this soba noodle salad the day after a Sunday Dinner (I’ll do that math for you; it was Monday).  I was craving something less roasted chicken-y and potato-y more healthy vegan-y.  I remembered a recipe I’d see ages ago on another blog and after a quick question and answer with that blogger, I was raiding my pantry and freezer in preparation to cook this meal.

This vegan noodle salad is just perfect because it comes out of standard freezer and pantry ingredients with an air of freshness.  It is quick and easy and the peas and noodles are cooked in the same darn pot.  Genius.  The Omnivore loved it, and I guess if I had to, I could have added chicken to his portion.  But maybe he was chickened out as well.  We did add feta cheese the next day, per the original recipe, and that was equally delicious.

One Year Ago: Grilled Sweet Potato and Zucchini Salad
Two Years Ago: Vegan Chicken Patties

Soba Noodle and Pea Salad (adapted from Gourmet, 2006 via The Way the Cookie Crumbles)
A vegan vegetable and pasta dish with an Asian flair


5 ounces (150 grams) soba noodles
1 (10-ounce, 300 grams) package frozen baby peas
2 tablespoons sesame oil
2 tablespoons fresh lemon juice
2 teaspoons soy sauce
1 teaspoon sugar
pinch salt
pinch black pepper
2 scallions, finely chopped
sesame seeds


  1. 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.
  2. While noodles cook, whisk together sesame oil, lemon juice, soy sauce, sugar, salt, and pepper in a large bowl.
  3. Drain noodles and peas well in a colander, then rinse under cold running water to stop cooking. Drain well again, then add to dressing.
  4. Top with scallions and sesame seeds.

Preparation time: 2 minutes

Cooking time: 8 minutes

Number of servings (yield): 3


  • Kaytorade

    I hooe BHF brings a ton of traffic your way. I’ve been thinking about soba noodles the past couple of days!

  • Stephanie Cottrell

     This looks so good and light!  I will definitely be making this this summer!  Glad you had a great time at BHF!

  • Courtney

     This looks so delicious and fresh tasting! I need something light after eating out so much last weekend.  It was so lovely to meet you!  Eric travels to the Carolinas a lot for work, so here’s to hoping out paths will cross again soon.

  • Bridget

    It’s such a beautiful salad too.  I love the bright green and beige together.  I’m so glad I’m having this for dinner in a couple nights.

  • Cara

    I learned a lot at my conference too. Hopefully, someday, we’ll attend a conference together!

  • Jade

    Cannot wait to make this!

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