I didn’t discover soba noodles until just recently, maybe within the last year. In fact, I think one of the first recipes I made with them was Cookie & Kate’s Peanut-Sesame Slaw (super amazing, by the way).
Right then and there I fell in love with the little buckwheat noodles (and Kate’s blog), and I’ve been using them ever since.
This recipe is super simple, but really satisfying. It came about for two reasons: 1) we had a bit of an oven emergency this weekend, where the door fell off (not shown in the picture, but the door did in fact fall completely off) while I was trying to make some lemon muffins. And 2) because we were having a record heatwave and the last thing I wanted to do was stand over the stove and cook.
So, I dug through the fridge to see what I could find, threw it all together on the grill, and pressed “Go.”
I had never grilled some of these veggies before, but I was really pleased with the results. The snow peas all got a bit charred on their tips, but I kind of like them that way. If you want to avoid any charring, just add them about halfway through cooking.
I was also a bit worried about the carrots not cooking enough, but they were actually quite perfect – still a bit crunchy, but cooked enough to make them fit with the rest of the dish. Cut them thin if you’d like them more on the soft side.
I also added some toasted pine nuts to round out the flavors. I’m SO glad I did, and I’m so glad I took the time to toast them before adding them to the salad. I think they were my favorite part.
They kind of fell to the bottom as I ate my portion, which meant that the last few bites were full of amazing toasty-pinenutty-ness, which was amazing.
Whatever you do, you need to make this salad. It’s the perfect summertime meal for cooking out on the barbie (as my dad likes to call it).
A quick and easy summertime BBQ recipe with grilled veggies, soba noodles, and toasted pine nuts. Perfect for a hot and lazy summer day!
- 1 bunch asparagus, cut into 1 1/2-inch pieces
- 3 medium carrots, sliced
- 1/2 white onion. sliced
- 2-3 cups snow peas (a few handfuls)
- 2 zucchini, sliced
- 1/4 cup olive oil, divided
- 1/2 teaspoon sea salt
- freshly ground black pepper
- 6 ounces dry soba noodles
- 1/4 cup pine nuts
- 1/2 lemon
- Preheat the grill while you prep your veggies. Toss them into a grill basket and drizzle with 2 tablespoons of the olive oil. Add the salt and a bunch of freshly ground pepper.
- Cook over medium-high heat for about 15 minutes, stirring every few minutes.
- While the veggies cook, boil some water in a stockpot and cook the soba noodles according to package directions.
- While those cook, toast your pine nuts. Place them in a heavy-bottomed pan and set over medium-high heat. Cook stirring constantly for a few minutes, until they become fragrant and just the slightest golden brown. Remove them from the pan and set aside.
- When the noodles and veggies are done cooking, combine them with the pine nuts in a large mixing bowl. Drizzle with the remaining olive oil and squeeze the lemon juice on top. Season with more sea salt and pepper, if desired. Eat immediately, or cold as leftovers!
What about you? Does this soba noodle and grilled veggie recipe sound like it will hit the spot? Let us know in the comments below, and please rate the recipe in the comments block while you’re at it!
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Photos by Raquel Smith, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on May 16th, 2014. Last updated: May 25, 2018 at 23:41 pm.
*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Raquel Smith
Raquel is a whole foods enthusiast, an avid mountain biker, and a dog lover. She works by day at Food Blogger Pro and formerly maintained her food blog "My California Roots" (now being merged into Foodal).