I lived without Soba noodles for decades. Until one day I decided to move to London. Now the famous japanese buckwheat noodles are in my life and the universe of ingredients and flavours I have discovered in the British capital makes me feel lucky every day.
Warning: I’m going to open the chapter “heart-wrenching litany on my nostalgic London memories”.
I’d rather attempt to convince you that this dish is really great. If you, like me, are a fan of soba noodles, then we can together confidently venture the word ” delicious” for this unconventional salad. Just so you know: this is not “delicious” like a saturated fat bomb Mac and Cheese or a yummy lasagna but rather like “a very healthy dish that tastes much better that you could think”. Nothing more than a surprisingly good combination of two wholesome ingredients such as split lentils and soba noodles in a quick recipe inspired by a Naturally Ella salad.
I let the facts speak for themselves: yellow split peas are rich in two of the energy-yielding nutrients, protein and carbohydrates; 100 grams yield around 50 and 20 percent, respectively, of the recommended daily value (2,000 calorie diet). We don’t need more words; we need more action, so let’s go make ourselves a healthy salad!
As for me, I keep thinking that as long as I’ll be able to cook my favorite noodles some of my nostalgic feelings will be mitigated :).
p.s. Soba noodles lack some B-complex vitamins, iron and selenium found in wheat pasta so you may want to add some vegetables as sources of fiber, vitamin C and antioxidants. Some tofu would work too!
- 1 9-1/2-ounce package soba noodles
- 1 cup yellow split peas
- 1/4 cup olive oil
- 1/2 cup soy sauce
- 1 1/2 cups cherry tomatoes, chopped
- 1/2 tablespoons dark brown sugar
- 2 teaspoons salt
- 1 tablespoon minced ginger
- Whisk together oil, soy sauce, brown sugar, salt, ginger, and garlic in a large mixing bowl.
- Sort through and rinse split peas. Add to a pot with water and bring to a boil, reduce to a simmer, and then let cook for about 30 minutes until tender but still firm.
- While the peas are cooking, prepare the soba noodles according to the instructions on their package, (I usually cook in boiling water for about 3-4 minutes). Drain them and then rinse with cool water the noodles are at room temperature. Drain off excess water.
- Add peas, noodles and tomatoes to the dressing. Add more oil if, necessary. Serve at room temperature.