Snap Pea & Carrot Soba Noodles

by Cookie and Kate
Snap Pea & Carrot Soba Noodles

Ingredients

For the soba:
·6 oz soba noodles or other noodles of choice
·2 cups frozen organic edamame
·Approx. 3 cups sugar snap peas
·6 carrots, julienned
·½ cup chopped fresh cilantro
·¼ cup toasted sesame seeds
For the ginger-sesame sauce:
·¼ cup reduced-sodium soy sauce
·2 tablespoons peanut oil or extra-virgin olive oil
·1 lime or lemon, juiced
·1 tablespoon sesame oil
·1 tablespoon honey
·1 tablespoon white miso (optional)
·2 teaspoons freshly grated ginger
·1 teaspoon sriracha

Directions

Slice the peas in half lengthwise or just roughly chop them. To make the sauce, whisk together the ingredients in a small bowl until well combined, then set aside. Bring two big pots of water to a boil. Once boiling, cook the soba noodles in one of the pots just until al dente, about 5 minutes or so. Then drain and rinse under cool water. Cook the frozen edamame in the other pot until warmed through, about 4-6 minutes. Before draining, toss the halved peas into the boiling edamame water and cook for an additional 20 seconds. Then, drain. Combine the soba noodles, edamame, snap peas and carrots in a large bowl. Pour in the dressing and toss. Add in the chopped cilantro and toasted sesame seeds before serving. Enjoy!

The most amazingly tasty mix of seasonal salad leaves picked that morning are simply second to none. Quality produce grown with care and attention, just wonderful!

— Adele

Get started!

Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.