Sugar Snap Pea and Carrot Soba Noodles
A healthy, vibrant soba noodle recipe full of fresh springtime produce. Satisfying and fresh, save this recipe for perfect summer meal.
What you need:
For the noodles:
Approx 30g soba noodles or spaghetti noodles of choice
2 cups frozen edamame beans
3 cups sugar snap peas or snow peas
5 medium-sized carrots, peeled
½ cup chopped fresh coriander
¼ cup white sesame seeds
¼ cup tamari or soy sauce
2 tablespoons quality peanut oil or extra-virgin olive oil
1 small lime, juiced
1 tbs sesame oil
1 tbs honey
1 tbs white miso (or any miso of your choice)
2 tsp freshly grated ginger
1 tsp sriracha (or substitute with chilli flakes or chilli powder to taste)
Bring two big pots of water to a boil.
Meanwhile, prepare the vegetables first by slicing the peas in half lengthwise. Using a peeler, create long thin ribbons of carrot (do this lengthwise).
Make the sauce by whisking all the ingredients together. Set aside.
Toast the sesame seeds in a small pan over low heat. Shake the pan frequently to prevent burning, until the seeds are turning golden and starting to make popping noises. Remove from heat and set aside.
Once the water is boiling in your pots, cook your noodles until just until al dente in one pot, according to package directions. Drain and refresh under cool water.
Cook the frozen edamame in the other pot until warmed through (about 4 to 6 minutes). Pop your peas into the same pot and blanche for about 20 seconds. Drain the peas and edamame and refresh.
Combine the soba noodles, edamame, peas and carrots in a large serving bowl. Pour in the dressing and toss with the coriander and toasted sesame seeds. Enjoy!
*Helpful tip- This dish keeps relatively well but it is recommended to store the noodles and dressing separately. Simply mix a portion when you are ready to eat. Delicious re-served cold or gently warmed up. Either way, you can always wake up your leftovers with a splash of soy (or tamari), lime juice and a handful of fresh coriander leaves.