Cold soba noodle salad with strawberries from Open Kitchen: Inspired Food for Casual Gatherings (page 243) by Susan Spungen

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Notes about this recipe

  • Lottabooks on September 10, 2024

    We often buy shishito peppers but can't eat the whole batch by incorporating them into an appetizer. So, I searched EYB for a recipe to use them up (and some strawberries that were on hand), and this is it. I appreciated the make ahead instructions. For two people, I cut the recipe in half, but only used one "bundle" of soba noodles (I think about 3 oz.), and it was a perfect summer meal for two. Served it with New York Times Blender Gazpacho. This was a very flavorful dish, and I did everything in advance except I blistered the shishitos using my Le Creuset Skinny Grill.

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