Recipes Dinner Pasta and Noodle Dishes Noodles Soba Noodle Salad with Ginger-Scallion Dressing 5.0 (1) 1 Review Nutty soba noodles are tossed with a warm ginger-scallion dressing and crisp, colorful vegetables in this simple summer pasta salad. By Andee Gosnell Andee Gosnell Andee Gosnell is a San Francisco born, Birmingham-based food photographer, writer, and recipe developer with five years experience who loves cooking and sharing her love of food through photographs. Food & Wine's Editorial Guidelines Published on July 29, 2024 Tested by Nicole Hopper Tested by Nicole Hopper Nicole Hopper is a recipe tester and developer based in Birmingham, Alabama. Meet the Food & Wine Test Kitchen Rate PRINT Share Close Photo: Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Julia Bayless Active Time: 20 mins Total Time: 35 mins Servings: 4 to 6 There’s a reason pasta salad is a classic summer dish. Aside from boiling the pasta, it requires little to no cooking, saving you from sweating over the stove on a hot day. And the recipe possibilities are endless. Inspired by Momofuku’s ginger-scallion noodles, this quick dish combines soba noodles, crisp snap peas and bell pepper, and a warm dressing. The dressing is deeply infused with frizzled scallions and ginger, and the toasted sesame oil nicely complements the nutty buckwheat soba. It’s a simple dish that’s flavorful and interesting enough to keep you going back for more. Frequently Asked Questions What should I serve with this recipe? This noodle salad can be enjoyed as-is for a light meal, served as a side dish next to grilled steak or shrimp, or topped with grilled chicken breast or a poached egg for a heartier meal. Can I use other vegetables in this recipe? Absolutely! You can use snow peas instead of snap peas and swap in any crunchy vegetable of your choice, such as shaved cabbage or thinly sliced radishes. Notes from the Food & Wine Test Kitchen Make sure the oil is hot before adding the aromatics so that the scallions and ginger quickly soften and release their aroma as soon as they hit the pan. Suggested pairing Try pairing this noodle salad with a tangy, lemon blossom–scented Riesling, such as Zeitlos Alexander Valley. Ingredients 3 cups sugar snap peas (about 12 ounces), trimmed 1 (7-ounce) package uncooked soba noodles 1 1/2 cups matchstick carrots 1 red bell pepper, stemmed, seeded, and chopped (about 1 cup) 1 teaspoon kosher salt, plus more to taste 1/4 cup vegetable oil 2 tablespoons toasted sesame oil 1/4 teaspoon crushed red pepper 1/3 cup thinly sliced scallions (about 3 scallions), plus more for garnish 2 tablespoons finely chopped peeled fresh ginger (from 1 [2-inch] piece) 5 tablespoons rice vinegar 2 tablespoons soy sauce Directions Bring a large pot of water to a boil over high. Meanwhile, fill a large bowl with ice and water. Add peas to boiling water; cook until crisp-tender and bright green, about 1 minute. Transfer peas to prepared ice bath using a slotted spoon, reserving boiling water in pot. Let peas cool for 2 minutes. Drain peas, and pat dry with paper towels; transfer to a large bowl. Set aside. Add noodles to boiling water, and cook according to package directions. Drain noodles. Rinse under cold water until noodles are completely cool, and drain well. Add noodles, carrots, bell pepper, and salt to bowl with peas; toss to combine. Refrigerate, uncovered, while preparing ginger-scallion dressing. Heat vegetable oil and sesame oil in a medium skillet over medium-high. Once hot, add crushed red pepper; cook, stirring often, until fragrant, about 30 seconds. Add scallions and ginger; cook, stirring occasionally, until scallions are softened, 1 to 2 minutes. Remove from heat. Stir in rice vinegar and soy sauce. Set aside to cool slightly, about 10 minutes. Pour warm ginger-scallion dressing over noodle mixture; toss until thoroughly combined. Season with additional salt to taste. Garnish with additional scallions. Originally appeared in Food & Wine magazine, August 2024 Rate It Print