Snap Peas in salad

[itryalot]

I want to make a soba cold salad, using udon noodles, red pepper, cuke and wanted to add some sugar snap peas. Whenever I have used them, they seem really raw. Should I blanch and shock them first?

[KiltedCook]

Raw is raw is raw. Blanch them and they will not taste the same and will be soft. If you must, rinse them in cold water before adding to your salad.

[itryalot]

I still want the crunch, so just a quick blanch should do it; that is why I was going to put them in an ice bath, to stop the cooking.

[janniecooks]

I prefer sugar snap and snow peas ever so slightly cooked. The easiest and quickest way is to put them in a microwave safe container like an oblong (small) pyrex dish or pie pan and microwave them. Start at 10 seconds and then five or ten seconds at a time until they reach your desired state. I think the last time I micro-blanched snow peas, I did them for about 20 seconds for one pound of trimmed peas. Once removed from the oven shock them.

[GretchenS]

I blanch them in boiling water about 45 seconds, then shock them, I vastly prefer that to raw in salads. Sounds like a tasty dinner you're making!