These soba noodles are coated with a ginger scallion sauce inspired by Momofuku noodles. Serve these noodles warm, cold, or room temperature.
Nutty soba noodles are tossed with a warm ginger-scallion dressing and crisp, colorful vegetables in this simple summer pasta salad.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., saving you from sweating over the stove on a hot day. And the recipe possibilities are endless.
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.
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