I don’t think I could ever live in Seattle. Every time the sky goes gray, I want to curl up on the couch with this sweet thing and stare out the window. And daydream. Daydream about writing a book titled Rain: Killing Productivity Since the Beginning of Time. (A true story.) See, this is why I wouldn’t get anything done in rainy Seattle. The drips and drops hitting the roof always lull me into la-la land.
Let’s talk about this soba dish before I succumb to the couch. It is pretty fantastic and green, just like the fledgling leaves sprouting from the trees outside. It contains more produce than noodles, which keeps it fresh and light. This dish is simple to make once you have the vegetables prepared and the dressing whisked up. Just bring two pots of water to boil: one for the noodles, and another for the edamame and snap peas, which you’ll cook briefly before draining. Then you just toss in the rest!
In an attempt to make this website a better resource to you all, I’ve decided to formalize my recipe notes. Check out the end of the recipe for details on how to store leftovers, how to make the recipe gluten free/vegan, and so forth. The formatting isn’t perfect y, but let me know if you dig it. Suggestions welcome, as always.
- 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
- ½ cup chopped fresh cilantro (about 2 handfuls)
- ¼ cup sesame seeds
- ¼ 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 freshly grated ginger
- 1 teaspoon chili garlic sauce or sriracha
- 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.
Make it vegan: Sub agave nectar for the honey.
Make it gluten free: Buy certified gluten-free, all buckwheat soba noodles and use tamari instead of regular soy sauce. Make sure your miso is gluten free, if using.
Storage suggestions: This dish keeps decently well, covered and refrigerated, for a couple of days. Serve leftovers chilled or gently rewarmed. Wake up leftovers with a dash of additional tamari or lime juice and fresh cilantro leaves.
Change it up: Feel free to substitute other seasonal produce for the sugar snap peas, or skip them altogether for less prep work. Chopped, raw bell pepper would be a nice addition this summer.
Recommended equipment: This julienne peeler is a fun tool that turns carrots (and zucchini and cucumbers) into thin vegetable noodles.