Soba Noodles with Sugar Snaps and Curried Yogurt Sauce

Around 5 or 6 ‘o clock in the evening, I start thinking about what I should make for dinner.  This time of year it involves poking around the fridge to see what veggies I thought to harvest and bring in from the country.

I don’t usually have a lot of veggies in the fridge because they’re best when fresh-harvested that day, but I wasn’t able to make it out to the farm to harvest anything today because my truck was in the shop. However, I did do a substantial picking of sugar snaps yesterday before pulling about half of the not-so-productive vines down.

Starting with that, a package of soba noodles, and a desire for both curry and creamy, I made the following dish:

Cook soba noodles according to package directions (making sure to take the little bands off before you dump the bunches in boiling water)–I used all three bunches in my package.

While they are cooking, mix 1/2 tsp garlic powder, one to one-and-a-half tablespoons curry powder (I used Penzey’s Balti–use what you like), a couple dashes of salt and liberal grinding of pepper in a small bowl–then add and mix in about a cup and a half of plain yogurt. IMHO, you are cheating yourself if you use anything but full-fat.

Drain the pasta, rinse with cold water, drain well, and mix the pasta with the creamy yogurt sauce. Then heat a tablespoon or so of olive oil in a frying pan on medium-high heat and throw in some chopped small spring onions (white parts–save the green parts for another use or for garnish). Let the onions just start to brown.

Then (after having removed the tops and strings), throw in about a cup of sugar snap peas and let them just get a tiny bit of brown spots on them before dumping in a can of diced tomatoes with most of their juice.

Turn off the heat if you have an electric stove–you can simmer for just a minute if you have gas. Don’t really cook the peas–they should stay crunchy. Dump the contents of the pea/onion/tomato pan over the pasta and toss.

You might also garnish with a little chopped cilantro–I did. Serve at room temperature–easy because combining the rinse-cooled noodles, cold yogurt sauce and hot veggies makes it a good temperature to serve–no need to eat super-hot food when it’s hot outside.

Serves two with some leftovers unless you’re farmer-hungry–four if you have something else to go with it.

Local ingredients: peas, onions, cilantro.

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