Sugar Snap Pea and Carrot Soba Noodles

• Vegan

• Produce

  • 6 Carrots, medium-sized
  • 1/2 cup Cilantro, fresh
  • 2 cups Edamame, frozen organic
  • 2 tsp Ginger
  • 1 Lime, small
  • 10 oz Sugar snap peas or snow peas

• Condiments

  • 1 tsp Chili garlic sauce or sriracha
  • 1 tbsp Honey or agave nectar
  • 1/4 cup Tamari or soy sauce, reduced-sodium
  • 1 tbsp White miso

• Pasta & Grains

  • 6 oz Soba noodles or spaghetti noodles

• Baking & Spices

  • 1/4 cup Sesame seeds

• Oils & Vinegars

  • 2 tbsp Peanut oil or extra-virgin olive oil, quality
  • 1 tbsp Sesame oil, toasted

Found on cookieandkate.com

Description

Ingredients

• 6 ounces soba noodles or spaghetti noodles of choice
• 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

Directions

• To prepare the vegetables: Use a chefs 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.