Soba Noodles with Sugar Snap Peas and Carrots
Ingredients
The noodles and vegetables
-
6
ounces
soba noodles
-
2
cups
frozen shelled edamame
-
10
ounces
sugar snap peas
-
6
medium-sized
carrots
-
½
cup
chopped fresh cilantro
-
¼
cup
sesame seeds
The sauce
-
¼
cup
reduced-sodium tamari or soy sauce
-
2
tablespoons
peanut oil or extra-virgin olive oil
-
2
tablespoons
lime juice
-
1
tablespoon
toasted sesame oil
-
1
tablespoon
honey or maple syrup
-
1
tablespoon
white miso
-
2
teaspoons
freshly grated ginger
-
1
teaspoon
chili garlic sauce or sriracha
Instructions
- Prepare the vegetables by slicing the peas in half and julienning the carrots.
- Whisk together the sauce ingredients in a small bowl until emulsified.
- Bring two pots of water to a boil and toast the sesame seeds in a small pan until golden.
- Cook the soba noodles according to package directions, then drain and rinse under cool water.
- Cook the frozen edamame in the second pot, adding the sugar snap peas for the last 20 seconds of cooking, then drain.
- Combine the noodles, edamame, snap peas, and carrots in a large bowl.
- Pour the dressing over the salad and toss with cilantro and sesame seeds before serving.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
0mg
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