Spicy Soba Sesame Salad

8 ounces soba noodles

1 package (10 ounces) frozen snow peas, thawed, or 1 cup fresh, blanched snow peas, strings removed

1 red bell pepper, seeded, deribbed and cut into medium dice

4 green onions, including tender green tops, thinly sliced

1/4 cup sesame seeds, toasted

Dressing

3 tablespoons seasoned rice wine vinegar

1/4 teaspoon red pepper flakes, or to taste

1 tablespoon sesame oil

1 teaspoon hot chile oil

1 tablespoon tamari

1/3 cup peanut oil

Cook the soba noodles according to the directions on the package. Do not overcook. Drain in a colander and rinse briefly under cold running water. Shake the colander gently to drain completely. Place the noodles in a large serving bowl.

For the dressing: In a small bowl, whisk together the vinegar, red pepper flakes, sesame oil, chile oil and tamari. Slowly whisk in the peanut oil until an emulsion forms.

Pour the dressing over the noodles. Add the snow peas, bell pepper, onions and sesame seeds. (If you are refrigerating the salad, do not add the snow peas until just before serving, as the acid in the dressing will cause them to lose their brilliant green color.) Toss the mixture gently but thoroughly. Cover and refrig-erate for up to 24 hours, or serve at once.

Serves six.

Nutrition values per serving: 216 calories, 16 g fat (3 g saturated), 15 g carbohydrates, 3 g fiber, 5 g protein, 0 cholesterol, 112 mg sodium.

?Pasta Salad? by Barbara Lauterbach (2004 Chronicle, $18.95)