Vegan Soba Noodle Salad
Instructions
In a heavy bottomed sauce pan, bring two (2) quarts water to a rapid boil.
Prepare the colander by filling it with several cubes of ice and placing it in the sink.
Whisk together the rice vinegar, sesame oil, peanut butter, soy sauce, honey and ground ginger in same the bowl you plan to serve the noodles. Set aside, allowing the flavors to mingle.
Pour the sesame seeds into a dry saute pan and gently toast on medium low heat. Shake the pan gently every couple of minutes to ensure even toasting. Set aside.
Cook the soba noodles according to the package directions. They usually cook more quickly than traditional pasta, so be sure to not over cook them. Dump into the colander filled with ice and run a bit of cold water over the noodles. This will stop them from cooking.
Microwave the frozen peas for two minutes, or defrost them over the stove in a bit of water.
Remove any remaining ice out of the colander and dump the noodles into the bowl with the sauce.
Add the spring onions, peas and sesame seeds and toss to thoroughly distribute the sauce.
