This colorful soba noodle dish highlights crisp spring produce, offering a light yet satisfying meal for warmer days. A ginger-sesame dressing adds depth and brightness, while fresh cilantro brings a burst of herbal freshness. This recipe has a good amount of protein, but for an extra boost, you can add tofu to keep it vegetarian or try grilled chicken or salmon. Edamame, snap peas, and carrots provide iron, folate, vitamin C, and beta-carotene, while buckwheat soba and edamame are good sources of magnesium and other essential minerals.
Prep Time
25 minutes
Cook Time
5 minutes
Makes
6 servings
Ingredients
Soba
3 cups sugar snap peas or snow peas
6 medium-sized carrots, peeled
6 ounces soba noodles or spaghetti noodles
2 cups frozen edamame, shelled
½ cup fresh cilantro, chopped
Dressing
¼ cup reduced-sodium tamari or soy sauce
2 tablespoons extra-virgin olive oil
1 tablespoon white miso paste
1 tablespoon toasted sesame oil
1 tablespoon honey or maple syrup
2 teaspoons fresh ginger, grated
Preparation
- Bring two 4- to 6-quart pots of water to a boil.
- Slice the sugar snap peas in half lengthwise or roughly chop. Use a julienne peeler to create thin strips of carrot, or a regular vegetable peeler to make ribbons.
- In a small bowl, whisk together all dressing ingredients until smooth and emulsified. Set it aside.
- In one pot, cook noodles according to package directions (typically about 5 minutes), until tender but still slightly firm. Drain and briefly rinse under cool water.
- In the second pot, cook frozen edamame until heated through (about 4 to 6 minutes). Add the snap peas during the last 20 seconds of cooking. Drain well.
- In a large bowl, combine the noodles, edamame, snap peas, and carrots. Pour in the dressing and toss well to coat. Add the chopped cilantro. Toss again and serve.
- This salad is best within 2 days when stored covered in the fridge. For longer storage (up to 4 days), keep dressing separately.
Nutrition Information
Serving Size: 1.5 cups
Calories: 303, Fat: 13 g, Protein: 14.5 g, Carbohydrates: 36.5 g, Fiber: 5 g, Sodium: 838mg
Adapted from: Soba Noodles with Sugar Snap Peas and Carrots – Cookie and Kate
*Note: This dish is gluten-free if made with 100% buckwheat soba or another certified gluten-free noodle, and if using gluten-free tamari or soy sauce.
