SUGAR SNAP PEA & CARROT SOBA NOODLES RECIPE - (4/5)

Sugar Snap Pea & Carrot Soba Noodles Recipe - (4/5) image

Provided by rbotzl01

Number Of Ingredients 16

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SOBA:
6 ounces soba noodles
2 cups frozen organic edamame
10 ounces (about 3-cups) sugar snap peas or snow peas
6 medium-sized carrots, peeled
1/2 cup cilantro, chopped fresh (about 2 handfuls)
1/4 cup sesame seeds
Ginger-sesame sauce
1/4 cup reduced-sodium tamari or soy sauce
2 tablespoons quality peanut oil or extra-virgin olive oil
1 small lime, juiced
1 tablespoon toasted sesame oil
1 tablespoon honey or agave nectar
1 tablespoon white miso*
2 teaspoons ginger, freshly grated
1 teaspoon chili garlic sauce or sriracha

Steps:

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. To make the sauce: whisk together the ingredients in a small bowl until emulsified. Set aside. 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 are turning golden and starting to make popping noises. 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. 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. Serve.