This quickly assembled union of soba noodles and summer squash is one of those meals that is ready even before you've set the table. The whole dish can be prepared before the water has even come to a boil. Having only four main ingredients to gather up doesn't hurt either! It's a simple summer noodle dish of cool soba noodles and summer squash lightly coated with some fresh dill infused crème fraîche. The only thing left to do is lightly season with salt and pepper and you are all set. My personal best "fridge-to-table" time" is 7 minutes. Think you can beat that?
1 medium summer squash
3 tbsp fresh dill, chopped
3 tbsp crème fraîche
salt and pepper to taste
In a large saucepan, bring 3 qts. of water to a boil over high heat. Meanwhile, finely slice the summer squash with a chef's knife, or on a mandoline, and place in a large heatproof bowl. Place the bowl in the sink. When the water is boiling, add the soba noodles and cook for 4-5 minutes, or until tender. Place a colander over the bowl containing the squash. Pour noodles and boiling water into the colander, so the bowl collects all of the hot liquid. (This boiling water will briefly blanch the thinly sliced squash.) Separate the colander from the bowl and move the bowl to the counter. Rinse noodles under cold water until they are nice and cool, about 1 minute. Place the colander back into the sink and poor the squash over the noodles. Gently rinse again to cool the squash down. Move both ingredients to a bowl and fold in the dill and crème fraîche (you can substitute sour cream in a pinch). Season with salt and pepper to taste. (Maybe add a little crushed red pepper, if you like....) Serves two.