Grilled Scallion and Snap Pea Soba Noodle Salad (20-Minute Memorial Day Side)
Warm charred scallion tips and crisp-tender snap peas give this chilled soba salad bright smoky notes and a lively crunch, while a silky sesame-miso dressing coats each noodle for satisfying umami and citrus brightness. Cold noodles keep the salad refreshing, and a scatter of toasted sesame and peanuts adds a crunchy contrast.
Swap ingredients easily: use udon or rice noodles instead of soba, substitute white miso for a milder miso flavor, or swap peanuts for toasted almonds or pumpkin seeds for a nut-free option. For a vegetarian boost, fold in halved edamame or seared tofu; for more protein, add grilled shrimp or sliced grilled chicken right before serving.
Serve this salad chilled or at room temperature for Memorial Day cookouts, spring potlucks, or light weeknight dinners. It holds well for a few hours—toss again with a splash of vinegar if it tightens up—and makes a great make-ahead side to bring to picnics and backyard barbecues.
How to Make It
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1
Bring a large pot of salted water to a boil and cook the soba noodles according to package directions until just tender. Reserve 60 ml (1/4 cup) cooking water, then drain and rinse under cold water to stop cooking. Toss with 1 tsp olive oil to prevent sticking and set aside.
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2
Trim scallions to remove root ends and any wilted tops. Toss scallions with neutral oil and place directly over a hot grill grate or in a hot grill pan; char until softened and marked, about 1–2 minutes per side. Transfer to a cutting board and cut into 2–3 inch lengths.
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3
Trim snap peas and blanch in the boiling noodle water for 30–45 seconds until bright green and just tender. Immediately plunge into ice water to stop cooking, then drain and pat dry.
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4
Whisk together miso paste, soy sauce, rice vinegar, sesame oil, honey, lime juice, grated ginger, minced garlic, and red pepper flakes until smooth. If the dressing is too thick, whisk in up to 1–2 tbsp reserved noodle water to loosen.
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5
Toss chilled soba noodles with the miso-sesame dressing until evenly coated. Fold in charred scallions, blanched snap peas, chopped cilantro, chopped mint, toasted sesame seeds, and most of the toasted peanuts (reserve a few for garnish). Adjust seasoning with salt or extra soy sauce if needed.
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6
Arrange the dressed noodle salad on a platter or individual bowls. Tear burrata and scatter over the top if using, drizzle with remaining olive oil, and finish with reserved peanuts and an extra sprinkle of sesame seeds and red pepper flakes.
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7
Serve chilled or at room temperature. Store leftovers in an airtight container for up to 2 days; refresh with a splash of rice vinegar or reserved noodle water before serving if the salad tightens.
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Chicken Marbella (Prunes, Olives & Capers Braise, 60-Minute)
Oven-braised chicken with sweet prunes, briny olives, capers and white wine for a rich, make-ahead Mediterranean-style weeknight or dinner party dish.