Sugar Snap Pea and Carrot Soba Noodles

Sugar snap pea and carrot soba noodles - cookieandkate.com

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.

snap peas and ginger

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!

sugar snap peas

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.

snap peas and ginger noodlesjulienne peeler with carrotsSugar snap pea and carrot soba noodles recipe - cookieandkate.com

5.0 from 4 reviews
Sugar Snap Pea and Carrot Soba Noodles
Author: 
Recipe type: Main
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A healthy, vibrant soba noodle recipe full of fresh springtime produce. Feel free to trade in other seasonal vegetables for the sugar snap peas, like chopped bell pepper. This recipe yields about six servings and the leftovers don't keep particuarly well, so halve the ingredients if you're not serving a crowd.
Ingredients
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
  • ½ cup chopped fresh cilantro (about 2 handfuls)
  • ¼ cup sesame seeds
Ginger-sesame sauce
  • 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
Instructions
  1. 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.
  2. To make the sauce: whisk together the ingredients in a small bowl until emulsified. Set aside.
  3. 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.
  4. 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.
  5. 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.
Notes
*I used Miso Master brand's reduced-sodium sweet white miso. It's in the refrigerated section near the tofu. Omit if you can't find it, but it provides a nice boost of flavor.
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.

Comments

  1. says

    I’ve never had much luck with my julienne peeler, but yours looks way better. I might have to upgrade! The new note format is terrific — especially the vegan/gluten-free substitution suggestions. What to serve alongside would be welcome too, where applicable. Thanks!

    • says

      Thanks, Anne! My shiny metal julienne peeler has been very good to me so far. I was thinking of this recipe as a complete meal in a bowl, but I definitely want to include serving suggestions with other recipes. Thank you for your feedback!

  2. Amanda says

    Mmm, this looks so delicious. Such gorgeous pictures, too! I make your Raw Veggie & Soba Noodle Salad alllll the time but definitely going have to give this a try!

  3. says

    Once again, another absolutely stunning salad! I love the whole ginger-lime-tamari combo and I keep a container of a homemade dressing very similar to yours in my fridge on a regular basis. It’s SO addictive! Also, I’m 100% the same as you when it comes to rain and just wanting to curl up on the couch. In fact, as I type this it’s pouring outside (as it has been all day) but recipes like this are making my day a bit brighter. :) Pinning now!

  4. Katie says

    Well as far as Seattle goes it was beautiful here today: sunny and 70 degrees. You only want to be away from Seattle nov – April the rest of the months are typically beautiful. Tryout our august or September for a visit and you’ll be moving.

  5. says

    Love the bright + fresh flavours and textures of this; we eat a lot of soba noodles and this sounds like a perfect new recipe for us to try!

  6. says

    I hear ya – we’ve had days upon days of rain and it is seriously bumming me out and making me want to do absolutely nothing. I could totally get my butt off the couch for this pasta though…love that there are more veggies than noodles <3

  7. says

    These photos are absolutely beautiful Kate. I love any excuse to use my julienne peeler or mandoline. Thanks so much for the lovely recipes, you are such an inspiration!

  8. says

    I love how the colors of the fresh veggies pop against the black backdrop of the photos. Are you still shooting exclusively with your 35mm? I’m thinking about investing in a new lens and your photos are always so sharp and vibrant!

  9. says

    I’ve never really eaten soba noodles. I think I need to change that! Love the combination of veggies in this with the zingy dressing. Gorgeous as always Kate!

  10. says

    I love the new look/formalisation of the recipe notes! Also, I can’t wait to succumb to the couch with a bowl of these noodles myself. Off to ring my local health food store and see if they have GF Soba Noodles- oh I hope so!

  11. says

    This recipe looks gorgeous! I have been obsessed with snap peas lately; thanks for a new idea for how to use them! (I have one of those julienne peelers too…I love that they make veggies pretty!)

  12. Tess says

    I thought I’d leave you a comment because I have really benefitted from reading your blog. Although I peruse many food blogs, yours is the most practical and down-to-earth, the one I actually cook from over and over again. So many of your recipes have become staples for me– avocado rice plate, your incarnations of heuvos rancheros, many-a-kale salad– because you cook the way I like to eat (vegetarian, healthy, and so delicious)! I just moved to the midwest (Minneapolis) from a sunny spot in Canada and I’m having a hard time getting used to endlessly rainy spring days. I haven’t made any girl friends here yet, so reading blogs from likeminded ladies really helps! So thank you for all the work you put into this amazing blog. I sincerely appreciate it. Now let me make this delicious dish!

    • says

      Hey Tess, thank you. I really appreciate your comment! I’m so glad you found my blog and enjoy the recipes. Sounds like we could be real-life friends if we lived closer! Finding new friends in a new city is so hard. I’m sure Minneapolis’ weather will be gorgeous within a few weeks. Hang in there!

  13. says

    Beautiful pictures. I think using fresh veggies and chopping them in different ways for texture makes all the difference here. You see the same combo of veggies in those pre-packaged stir fry mixes and those always end up being so lackluster.

  14. says

    So I can blame all of my lethargy and laziness lately on the rain?! YES.

    It’s supposed to be sunny tomorrow so maybe I can gather the energy to make these noodles. I really hope so, because YUM.

  15. says

    This looks like my kind of dish – wholesome with lots of veggies and a zesty sauce, perfect! Love the photography here too, the vibrant colours of the dish really pop out against the dark background.

  16. says

    Oh, yes! Love soba noodles, love this dish. I’ll make this today if I manage to find the time to run to my Asian market (need white miso). Anyway, soon there will be a bowl of soba noodles on my table. I also like the new recipe format. Well done, Kate!

    Wishing you a sunny weekend,
    Sini

  17. says

    This look amazing. I love simple meals and i buy these ingredients on a regular basis. I will be on the family meal plan very soon.

  18. says

    I made this dish last night, and I loved it! My boyfriend loved it too, he went for thirds. Thank you for making my Meatless Mondays so delicious! This is going to be a staple for us, on Mondays and other days of the week.

  19. scarlett says

    Hi. I’m making this recipe tonight. I don’t see any mention of when to add the carrots? I’m guessing you toss them in raw along with the cilantro and sesame seeds once everything else is prepared?

    • says

      Scarlett, I’m sorry about that! Yes, I meant to say that you add the carrots along with everything else. I’ll fix the recipe. I hope your dish turned out wonderfully.

  20. Janet says

    I made this last night for girls’ night and send my friends home with full bellies and tupperwares full of yummy leftovers. This recipe was great! So fresh for spring with all the veggies. I prepped the veggies and made the sauce ahead of time so it was really easy to pull together once the girls got here. Thanks Kathryne!!

  21. says

    Hey Kate, we made this last night and it was DELICIOUS! My mom commented that you “really know what you’re doing with the Asian sauces.” Of course, both parents were excited because Slaw Lady was behind the recipe ;) I actually just had some leftovers today for lunch and I thought they tasted better than last night, so I’m not sure why you didn’t like yours the day after. Thanks for the great recipe, as always!
    FYI my YouTube channel is linked to this comment and I thought you might enjoy my most recent video. It’s an (almost vegan) recipe for peanut butter energy bars (my own recipe!). I’m betting you have all the ingredients already and they’re really delicious, if I do say so myself :) Just letting you know!

  22. amy says

    I made this last night for dinner – so good! I’m eating the leftovers for lunch right now–noodles are a little mushy, but the flavor is excellent! Thanks for the recipe

  23. says

    This sounds great! I’m thinking about trying it tomorrow for a gathering. I may also throw in some leftover bok choy:-)

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