Baby Octopus In A Nest Of Soba Noodles And Snippy Snap Peas

• 1 packet soba noodles
• 1 tablespoon Roasted Sesame Oil
• 3 Scallions - green tops removed, cut into matchsticks
• 32 ounces Organic Chicken, Fish or Vegetable broth
• juice from one inch of grated, fresh ginger
• 2 cups Sugar Snap Peas
• 8 baby octopus (wild-caught He'e or Tako from Hawaii, or wild-caught Pulpo from the Gulf of California are most sustainable)
• salt & pepper to taste
• 1 tablespoon finely chopped cilantro
• 1/2 lime quartered
• Sriracha

1. Prepare Soba Noodles as instructed on package, rinse in cool water, drain, cover & set aside
2. Heat wok or large sauce pan and add sesame oil.
3. Sautee Scallions in oil, aproximately one minute. If they begin to darken turn down the heat.
4. Add broth and ginger juice to wok or sauce pan, bring to a boil. Add salt to taste.
5. Blanch snap peas in broth for 1 minute. Strain and set aside.
6. Bring broth mixture back to a boil and using a straining ladle or slotted spoon transfer baby octopus to liquid. Allow to cook for one-two minutes depending on the size of the octopus.
7. Remove octopus from broth and set aside.
8. In four large soup or noddle bowls, place sugar snap peas in a starburst pattern in the bottom of the bowls, top with soba noodles, twirling them into the 'nest' shape. Ladele broth over noodles and sugar snap peas. Place two baby octopus on top of each nest.
9. Garnish with cilantro and lime, sriracha (if you like it hot). Salt and pepper to taste.

noodles, sesame oil, scallions, chicken, fresh ginger, sugar, octopus, salt, cilantro, lime, sriracha

Taken from food52.com/recipes/11627-baby-octopus-in-a-nest-of-soba-noodles-and-snippy-snap-peas (may not work)