Yesterday was all about improvising because I started Sunday stumped on what to cook, and I’m normally a total planner. At the farmers market in the morning, it was obvious that the corn and tomatoes were dwindling, so I needed to change my routine of focusing on shiny red and yellow things. I went green instead, but not just lettuce—that doesn’t count.
I found myself in unfamiliar territory reaching into bins with green beans and sugar snap peas. When I got home, I decided to make a simple noodle salad since we are in the middle of another round of hot summer weather. I sautéed my veggies and tossed them in a big bowl of sesame soba noodles dressed in a mixture of sesame oil, rice wine vinegar and soy sauce.
Sesame Soba Noodles
4 ounces, soba noodles
2 tablespoons canola oil
1 tablespoon sesame oil
1 tablespoon soy sauce
2 teaspoons rice wine vinegar
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 scallions, thinly sliced, white and green parts separated
2 garlic cloves minced
1 tablespoon minced fresh ginger
1 red finger pepper, thinly sliced
6 ounces sugar snap peas, trimmed
6 ounces green beans, trimmed and cut into 1-inch pieces
3/4 cup shredded red cabbage
1 handful cilantro, roughly chopped
1 tablespoon black sesame seeds
Cook the soba noodles following package instructions. Rinse with cold water, strain and transfer to a large bowl.
In a small bowl, whisk together 1 tablespoon canola oil, sesame oil, soy sauce, rice wine vinegar, salt and pepper. Toss with the noodles.
Heat the remaining canola oil in a large skillet over high heat. Sauté the white scallions, garlic, ginger and peppers until fragrant, about 30 seconds. Add the sugar snap peas and green beans and sauté until bright green and cooked through but still crisp, about 5 minutes. Stir the vegetables into the noodles followed by the cabbage, cilantro, green scallions and sesame seeds. Serve cold or at room temerpature.