Recipe Thursday: Sugar Snap Pea and Carrot Soba Noodles
I found this recipe over at Cookie and Kate and I must say that it is one of my favorites so far. The recipe was really easy to make and great for a light but filling lunch or dinner. The edamame added the perfect amount of protein for my 21 day fix meal plan, and it tasted delicious! Let me know what you think!
- 6 ounces soba noodles
- 2 cups frozen organic edamame
- 3 cups sugar snap peas
- 6 medium sized carrots, peeled
- 1/2 cup chopped fresh cilantro
- 1/4 cup sesame seeds
ginger sesame sauce:
- 1/4 cup reduced sodium soy sauce or tamari (I used Braggs liquid aminos)
- 2 Tbsp. extra virgin olive oil
- 1 small lime, juiced
- 1 Tbsp. toasted sesame oil
- 1 Tbsp. honey (for vegan use agave)
- 1 Tbsp. white miso
- 2 tsp. freshly grated ginger
- 1 tsp. chili garlic sauce or sriracha
- Use a chef's knife to slice peas in half or roughly chop. 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 all of the ingredients together in a small bowl until emulsified. Put 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 4-5 minutes over medium-low heat, shaking the pan frequently to prevent burning, until the seeds turn golden and start to make popping noises.
- Once the water in the pots are boiling: In one pot cook the soba noodles just until al dente, according to package directions, drain and briefly rinse under cool water. Cook the frozen edamame in the other pot until warmed through (about 4-5 minutes), before draining, toss the halved peas into the boiling pot with the edamame and let cook for 20 seconds. Drain.
- Combine the soba noodles, edamame, snap peas, and carrots in a large serving bowl. Pour in the dressing and toss. Toss in chopped cilantro and toasted sesame seeds. Serve.