Soba Salad with Feta and Peas

I came across this recipe somehow, when I was looking at one of my favorite blogs, The Way the Cookie Crumbles. I kept it in the back of my mind for a night that would require a fast dinner.
We enjoyed this when my sister was here visiting with her kids. I threw it together after a long day of swimming and playing and all the kids were really happy about eating it.

I didn't get a great picture, but once again, with that many hungry mouths to feed it makes doing so very difficult.

I don't use frozen peas very often, but they went really well with the soba noodles in this dish. The soba noodles are dressed with a simple lemon juice & olive oil mixture, that also contains a dash of soy sauce. It makes for a great combination.

The best thing about this recipe was how quickly it came together and at the same time, it was very flavorful and delicious.
Recipe for Soba Salad with Feta and Peas
* I used less olive oil than the recipe called for

Napa Noodles

I like health foods and health stores. They are just so much fun.
A couple of months ago, I tried soba noodles for the first time and this is the recipe I used.
I was seeing recipes pop up all the time in magazines and on the web, that used soba noodles, so I finally grabbed some.
This recipe also includes edamame, which is one of my favorite foods.
This was a great dish, that we all enjoyed, but I thought that the hoisin sauce flavor was a little too strong. If you love hoisin sauce, than that won't be a problem, but if I were going to make it again, I would cut back on that a little bit.
I also reduced the amount of oil that the veggies were stir-fried in, because I think a little oil goes a long way.
This was ready really quickly and had lots of green veggies, so it was good, quick dinner.

Napa Noodles From Every Day with Rachael Ray
May 2009
Salt
One 12-ounce package soba noodles or 1 pound whole wheat linguine pasta
1/4 cup vegetable oil
1 head napa cabbage (about 2 pounds), thinly shredded
1 cup frozen shelled edamame, thawed
1 bunch scallions, cut on an angle into 2-inch pieces
3 cloves garlic, chopped
One 2-inch piece fresh ginger, grated or finely chopped
1/4 cup hoisin sauce
3 tablespoons soy sauce
Grated peel and juice of 1 lime
1 teaspoon coarse black pepper (1/3 palmful)
1/2 cup mint leaves, shredded
20 basil leaves

1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
2. While the pasta is working, in a wok or large skillet, heat the oil over high heat until rippling. Add the cabbage and edamame and stir-fry for 2 minutes. Stir in the scallions, garlic and ginger and stir-fry for 1 minute. Stir in the hoisin sauce, soy sauce, lime peel, lime juice and black pepper. Add the pasta, mint and basil and toss.

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