I'm digging pretty deep into my backlog again with this one. I can't even remember exactly when I made this. But it's in my notes and it does sound at least vaguely familiar. So I'm going to do a write-up for it before it gets lost entirely.

I have been doing better at not letting recipes slip through the cracks the last couple of years. But that still doesn't mean that I always write them up promptly. I'm now just getting to them eventually rather than not at all. (And I am at least getting to most of them somewhat promptly.) It's a definitely improvement. It's just not completely consistent yet. Even so... I feel pretty good about the effort we've put in the last couple years! Over 340 posts last year and, while I don't think we're on track to beat that this year, we might manage to break 300, which is still pretty darn good.

And here is a soba noodle salad recipe from who-knows-when to help get us there.

Soba Noodle Salad with Sugar Snap Peas

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

• 450g soba noodles or whole wheat spaghetti
• 150g sugar snap peas, trimmed and halved diagonally
• 3-4 small carrots, julienned
• 1/2 c. chopped fresh cilantro
• 1/2 c. chopped fresh mint
• 1 tsp. sesame oil
• 3cm piece of ginger, minced
• 2-3 cloves garlic, minced
• 1 Tbsp. light soy sauce
• 4 tsp. rice vinegar
• 1/2 tsp. red pepper flakes
• 1/3 c. natural peanut butter (preferably chunky)
• 1/2 c. chicken or vegetable stock
• salt and pepper, to taste
• 2 Tbsp. toasted sesame seeds
• 1-2 green onions, thinly sliced (optional)

Directions

1. Cook the noodles according to package directions adding carrots and peas ~2 minutes before they're done.
2. Drain noodles and vegetables and add cilantro and mint.
3. Heat oil over medium heat.
4. Add ginger and garlic and cook for ~1 minute.
5. Add the soy sauce, vinegar, pepper flakes, peanut butter, and stock and stir to combine.
6. Season to taste with salt and pepper.
7. Reduce heat to low and simmer until thick (5-7 minutes).
8. Pour dressing over noodle mixture and toss to coat.
9. Allow to cool, sprinkle with sesame seeds and green onion (if using), then serve.