|Soba noodles||9 1⁄2 Ounce (1 Package)|
|Sugar snap peas||1⁄2 Pound|
|Extra-virgin olive oil||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Tablespoon|
|Fresh lemon juice||2 Tablespoon|
|Sea salt||To Taste|
|Freshly ground pepper||To Taste|
1. Cook soba noodles as directed, then place in refrigerator to chill (30 minutes).
2. Thinly slice cucumber and radishes.
3. Put sugar snap peas in boiling water for 2 to 3 minutes, then transfer to a bowl with ice water for 5 minutes, or until cool. Cut into halves.
4. Combine ingredients in a bowl and dress with olive oil, soy sauce, and lemon juice. Season with sea salt and pepper to taste.
© 2012 Cornelia Guest, author of Cornelia Guest's Simple Pleasures: Healthy Seasonal Cooking and Easy Entertaining
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