Soba and Yellow Split Peas Salad

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”.

Ah ah no, just kidding. I’ve already “cried” a lot here and here.

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!