I don’t think I could ever live in Seattle. Every time the sky goes gray, I want to curl up on the couch with this sweet thing and stare out the window. And daydream. Daydream about writing a book titled Rain: Killing Productivity Since the Beginning of Time. (A true story.) See, this is why I wouldn’t get anything done in rainy Seattle. The drips and drops hitting the roof always lull me into la-la land.
Let’s talk about this soba dish before I succumb to the couch. It is pretty fantastic and green, just like the fledgling leaves sprouting from the trees outside. It contains more produce than noodles, which keeps it fresh and light. This dish is simple to make once you have the vegetables prepared and the dressing whisked up. Just bring two pots of water to boil: one for the noodles, and another for the edamame and snap peas, which you’ll cook briefly before draining. Then you just toss in the rest!
In an attempt to make this website a better resource to you all, I’ve decided to formalize my recipe notes. Check out the end of the recipe for details on how to store leftovers, how to make the recipe gluten free/vegan, and so forth.
Make it vegan: Sub maple syrup for the honey. Make it gluten free: Buy certified gluten-free, all buckwheat soba noodles (or gluten-free spaghetti) and use tamari instead of regular soy sauce. Make sure your miso is gluten free, if using. Change it up: Substitute other seasonal produce for the sugar snap peas, or skip them altogether for less prep work. Very thinly sliced bell pepper strips would be a nice addition this summer. Recommended equipment: This julienne peeler is a fun tool that turns carrots (and zucchini and cucumbers) into thin vegetable noodles.
