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
- 6 ouncessoba noodles or spaghetti noodles of choice
- 2 cupsfrozen shelled edamame
- 10 ounces(about 3 cups) sugar snap peas or snow peas
- 6medium-sized carrots, peeled
- ½ cupchopped fresh cilantro
- ¼ cupsesame seeds
- ¼ cupreduced-sodium tamari or soy sauce
- 2 tablespoonsquality peanut oil or extra-virgin olive oil
- 2 tablespoonslime juice (about 1 small lime)
- 1 tablespoontoasted sesame oil
- 1 tablespoonhoney or maple syrup
- 1 tablespoonwhite miso
- 2 teaspoonsfreshly grated ginger
- 1 teaspoonchili garlic sauce or sriracha
Directions
- 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
To make the sauce: Whisk together the ingredients in a small bowl until well blended. Set aside.
- 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
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
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.