Ever eaten a pea sprout? Pea sprout & soba noodle salad
At my local asian supermarket, I found a beautiful bag of pea sprouts. I was actually on the look out for pea tendrils which I have heard are amazing. Without tendrils anywhere to be found and a recipe in mind, I grabbed the bag and set forth making a warm soba noodle “salad”. This combines some of my most favorite items for a dressing: sesame oil, soy sauce and rice wine vinegar. While I ate it warm on day one, it was equally good as a cold dish the next day. I am still on the lookout for those darn tendrils.
Ingredients:
1/4 cup rice wine vinegar
3 tablespoons soy sauce
2 teaspoons sesame seed oil, plus 2 more set aside
2 teaspoons chicken bouillon
2 medium garlic cloves, minced
1/4 teaspoon white pepper
2 teaspoons freshly grated ginger
2 scallions/green onions coarsely chopped
2 cups pea shoots
1/4 cup slivered almonds
2 cups shrimp (optional)
1 cup shiitake mushrooms, coarsely chopped (optional)are
Preparation:
Bring a large pot of salted water to a boil. Cook the soba noodles and peas/edamame together until the noodles are tender (approximately 5 minutes). Drain and rinse in cool water. Drain well.
Saute the scallions in the remaining two teaspoons of sesame oil along with the shrimp and/or mushrooms if these are being used. Stir until the shrimp are pink and the mushrooms are soft, approximately 4 minutes.
Toss the noodles/pea mixture, onion/shrimp/mushroom mixture, the slivered almonds, pea sprouts and dressing together until combined.
