Cold Japanese Noodles with Snow Peas and Bean Sprouts
Noodles, a beloved ingredient in Japanese cuisine and are as welcome in cold dishes as warm. This fusion dish isn’t particularly Japanese-influenced, but it’s simple and tasty, and can be served all year round.
Serves: 4 to 6
- 2 tablespoons reduced-sodium tamari or soy sauce
- 3 tablespoons rice vinegar or other mild white vinegar
- 2 teaspoons natural granulated sugar
- 2 tablespoons safflower oil
- 1 teaspoon dark sesame oil
- 8 ounces soba (buckwheat) or somen noodles
- 8 ounces mung bean sprouts
- 4 ounces snow peas, trimmed and cut in half crosswise
- 2 to 3 scallions, minced
- Dried hot red pepper flakes or freshly ground pepper to taste
Combine the first 5 ingredients in a small bowl and whisk together. Set aside.
Cook the noodles in plenty of rapidly simmering water until al dente. Just before they’re done, plunge the snow peas and sprouts into the pot with them—for no more than 30 seconds. Drain and rinse under cool water until the ingredients are at room temperature, then drain well again.
Combine the noodle and vegetable mixture with the dressing and the remaining ingredients and toss together. Taste to adjust any seasonings, then serve.