Soba Noodles with Sugar Snap Peas and Carrots

Soba Noodles with Sugar Snap Peas and Carrots

This healthy, vibrant soba noodle recipe is full of fresh springtime produce. Feel free to trade in other seasonal vegetables for the sugar snap peas, like thinly sliced bell pepper. This recipe yields about 6 servings and the leftovers keep well for just 2 days, but you can store the dressing and salad separately to keep them for up to 4 days.

Ingredients

  • soba noodles or spaghetti noodles of choice
    6 oz
  • frozen shelled edamame
    2 c
  • sugar snap peas or snow peas

    about 3 cups

    10 oz
  • medium-sized carrots

    peeled

    6
  • chopped fresh cilantro
    ½ c
  • sesame seeds
    ¼ c
  • reduced-sodium tamari or soy sauce
    ¼ c
  • quality peanut oil or extra-virgin olive oil
    2 tbsp
  • lime juice

    about 1 small lime

    2 tbsp
  • toasted sesame oil
    1 tbsp
  • honey or maple syrup
    1 tbsp
  • white miso
    1 tbsp
  • freshly grated ginger
    2 tsp
  • chili garlic sauce or sriracha
    1 tsp

Directions

  1. 1

    To prepare the vegetables: Use a chef’s knife to slice the peas in half lengthwise (or just roughly chop them). Slice the carrots into long, thin strips with a julienne peeler, or slice them into ribbons with a vegetable peeler.

  2. 2

    To make the sauce: Whisk together the ingredients in a small bowl until well blended. Set aside.

  3. 3

    Bring two big pots of water to a boil. In the meantime, toast the sesame seeds: Pour the sesame seeds into a small pan. Toast for about 4 to 5 minutes over medium-low heat, shaking the pan frequently to prevent burning, until the seeds turn golden and start to make popping noises.

  4. 4

    Once the pots of water are boiling: In one pot, cook the soba noodles just until al dente, according to package directions (probably about 5 minutes), then drain and briefly rinse under cool water. Cook the frozen edamame in the other pot until warmed through (about 4 to 6 minutes) but before draining, toss the halved peas into the boiling edamame water and cook for an additional 20 seconds. Drain.

  5. 5

    Combine the soba noodles, edamame, snap peas and carrots in a large serving bowl. Pour in the dressing and toss with salad servers. Toss in the chopped cilantro and toasted sesame seeds, and serve in bowls. This salad keeps well for 2 days in the refrigerator, covered. Serve leftovers chilled or gently warmed—you might like to wake up the leftovers with a splash of tamari or lime juice.

Soba Noodles with Sugar Snap Peas and Carrots

Soba Noodles with Sugar Snap Peas and Carrots

362 cal

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About this Recipe

Craving a light yet satisfying meal packed with vibrant flavors and healthy ingredients? This Soba Noodles with Sugar Snap Peas and Carrots recipe delivers a fresh, wholesome main course perfect for any day of the week, bringing a burst of springtime to your plate.

This recipe shines by combining wholesome soba noodles with a medley of crisp spring vegetables like sugar snap peas and carrots, all brought together by a dynamic, savory-sweet dressing. The secret lies in the harmonious blend of rich tamari, zesty lime, aromatic ginger, and a subtle kick from chili garlic sauce, creating a balanced flavor profile that makes fresh produce truly sing. The addition of creamy white miso adds a layer of complex umami, elevating simple ingredients into something special.

What you'll experience is a delightful interplay of textures—tender soba noodles, crunchy sugar snap peas, and crisp shredded carrots—all coated in a vibrant, umami-rich dressing. The frozen shelled edamame adds a welcome protein boost and tender bite, making each forkful surprisingly satisfying. You can expect a refreshing yet balanced meal, bursting with bright, tangy, and subtly spicy notes, making healthy eating truly enjoyable. With about 6 servings, it's ideal for a family meal or healthy meal prep.

This versatile dish welcomes customization based on what you have on hand or what's in season. Easily swap the sugar snap peas for thinly sliced bell pepper or other seasonal vegetables like asparagus or green beans. For your noodles, you can use soba noodles or your spaghetti noodles of choice. If reduced-sodium tamari isn't available, regular soy sauce works perfectly, and maple syrup can be substituted for honey.

Perfect for a light weeknight dinner or a vibrant addition to a potluck spread, this noodle dish is best enjoyed fresh to appreciate its crisp textures and bright flavors. Garnish with extra fresh cilantro and a sprinkle of sesame seeds for an appealing presentation.

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