Guys. I have a crazy amount of snow peas popping up in my garden.
It’s a really exciting time. To have sustenance, right here in my back yard. I know millions of people have gardens, but I’m still in that newbie stage where every bean, pea and spinach leaf that pops up is mesmerizing. Dorky, yes. And I’m totally okay with it.
So now there are all of these ideas floating around upstairs… Do I make a snow pea and beef stir fry? Do I remake my Spring Veggie & Burrata Salad with all those fresh herbs (and that burrata!!)? Do I keep it super simple and saute those little pods in olive oil and garlic? So many options, you guys, and I really do have enough peas to do alla that. But to be honest, I was really craving my famous peanut sauce.
Oh, I haven’t told you yet about my famous peanut sauce? That’s ridiculously sad and I don’t know why I’ve waited this long. Because it’s SO good, and absolutely perfect for all the fabulous veggies going on right now. So let me tell you about it. It’s creamy PB, brown sugar, soy sauce, sesame oil, Sriracha, lime and ginger. Like, how could that possibly NOT be incredible? (I realize it doesn’t look incredible, but… promises.) You’ll want to put it on errything.
So then we’re back to the summer veggies, which make up this crunchy, fresh salad. Which includes those snow peas, red bell pepper, carrots, purple cabbage and a handful of fresh cilantro and basil. All my faves, you guys. Plus, I can’t forget the delicious buckwheat noodles. Because, well, noodles are one of life’s greatest things. (Also an easy way to get your kids to eat veggies. Or your husband.) Oh, and I always throw in some protein to make it a complete dish. This time it was shrimp, but you know the drill here. Whatever you have will do!
Basically what I’m telling you is this salad is balls-to-the-wall. Crazy good. The most delicious.
Wouldn’t you agree?
Salad for the win. (Erhm, peanut sauce and noodles for the win.)
- 8 oz. soba (buckwheat) noodles
- ½ Tbsp. oil
- 1 lb. medium or large shrimp, peeled and deveined
- Coarse salt and ground black pepper
- 1 tsp. sesame oil
- 6 Tbsp. creamy peanut butter
- ¼ cup brown sugar
- ¼ cup low sodium soy sauce or tamari
- 3 Tbsp. sesame oil
- 1 Tbsp. Sriracha or chili garlic sauce
- Zest and juice of 2 medium limes
- 1-inch piece fresh ginger, peeled and minced
- Splash hot water
- 1 ½ cups snow peas, thinly sliced
- 1 red bell pepper, thinly sliced
- ½ cup shredded purple cabbage
- ½ cup shredded carrots
- ¼ cup fresh cilantro and/or basil and/or green onions, chopped
- ¼ cup toasted peanuts, chopped
- Prepare soba noodles according to package directions. Drain and rinse with cold water. Place in a large bowl, toss with sesame oil and place in the refrigerator.
- Heat oil to high heat in a large skillet. Sprinkle shrimp with a dash of salt and black pepper. Place in the hot skillet and saute 60-90 seconds, until shrimp is opaque and tails curl in. Remove from the skillet and allow to cool in the refrigerator.
- To make peanut sauce, whisk together peanut butter, brown sugar, soy sauce, sesame oil, Sriracha, lime zest and juice and ginger. Add a splash of hot water if dressing is too thick. Stir dressing, peas, bell pepper, cabbage and carrots into the bowl with the noodles until combined. Add shrimp and stir. Refrigerate at least 30 minutes.
- Before serving, stir in fresh herbs and onions. Place in bowls and top with peanuts and additional Sriracha, if desired.
- *Note: Salad will last 3-4 days in the refrigerator.